Oh golly, I grow tons of eggplants just to make this recipe. Not even joking. This is something that I make throughout the summer, and put any extra into the freezer to bring out in the winter. It is one of my favorite dips and I’ll often be caught standing in front of the fridge just eating this with a spoon.

Use this salad as a bright explosion of flavor to contrast more hearty ingredients. Turn to these when you are feasting on roasted meats, kebabs, sandwiches, or grilled veggies for that extra zippy pizazz.

I know rhubarb is called in many places in our country, the pie plant. But trust me. It has so much more to offer than just pies.