This nutty, herbal, slightly tart preparation is a classic Georgian flavor combination and can be used to dress up just about any vegetable. Try it not just on green beans, but also roasted beets, potatoes, eggplant, cauliflower, or kale.

Every dish is only as good as the ingredients that go into it. The adage is especially true when it comes to raw summer meals that can’t rely on the magic of heat chemistry to meld or concentrate their flavors. When prepared with care, a summer salad like this packs enough flavor to steal the meal.

With their smooth, glossy skin and oddly appealing vegetal sexiness, eggplants beckon this time of year. But it can take some know-how to make their texture and taste live up to their appearance. This recipe from the former Soviet Republic of Georgia opens up a whole new world for eggplant lovers and skeptics alike.