This Greek-Spiced Eggplant and Chickpea Skillet is a hearty, one-pan vegetarian dinner that brings bold Mediterranean flavors to your table in under 45 minutes.

Ezme, a tangy chopped-tomato sauce fragrant with herbs and spices, brings a balancing note to eggplant charred on the grill. Top it off with a dollop of cool yogurt for a scrumptious summer meal.

And since the inspiration is Greek, the dishes are Greek. But these recipes are aphrodisiac Greek! To pair with my Minted Bulgar Salad, I suggest this silky roasted eggplant puree dip.

Fry the green beans in batches, until they are bright green and the skin just starts to blister. This shouldn’t take more than 30 seconds if your oil is hot enough.

1 can of Adzuki beans (black or white beans will also do), mostly drained, but with a tablespoon or two of liquid remaining Rice vinegar 1 tablespoon miso, stirred into a one-quarter cup of hot water ...

Ray’s Greek-Style Beans & Tomatoes with Orzo Pilaf puts a twist on a meal most of us have had hundreds of times: beans and rice. Instead of regular rice, Ray whips up a pine nut -studded orzo pilaf.