Cut fairy tale eggplant in half lengthwise and toss with olive oil and salt. Lay in a preheated grill pan or on a grill and let cook until starting to brown around the edges. Flip, then cook until the eggplant are soft but not falling apart, about 4 – 6 minutes per side.

Remove to a platter then sprinkle with some fresh lemon zest, a squeeze of lemon juice, salt, pepper, minced shallots, minced fresh oregano, and crumbled feta.

Blistered Shishito Peppers with Curried Mayo
Rinse and dry peppers (I use a salad spinner). Remove to a bowl and toss with olive oil. Spread in a single layer in a preheated skillet. Allow to cook several minutes until charred, then flip them over to cook the other side. BE CAREFUL because they will pop.

Remove to a platter, sprinkle with coarse salt, and serve with curried mayo.