There’s nothing like transforming the outdoors into your dining room on a nice night, and this tangy and savory recipe is an unexpected take on a side dish or veggie-centric appetizer for such occasions.

Serves 4

Instructions:

1. In a medium saucepan over medium-high heat, whisk together tomato jam ingredients. Bring to a simmer, and simmer for 15 minutes, whisking frequently. Remove from heat, and let rest at room temperature until ready to serve.
2. In a large bowl, combine whipped feta ingredients. Use a hand mixer or an electric stand mixer fitted with a whisk attachment to whisk until smooth. Keep refrigerated until ready to serve.
3. Preheat grill to medium-high heat. Coat eggplants with oil, and season with salt, coriander, cumin, and garlic powder. Grill eggplants, flipping halfway through, for 7–8 minutes or until tender and lightly charred.
4. Serve eggplants with tomato jam and whipped feta, and garnish with chopped chives.

Tip: The tomato jam and whipped feta, when wrapped and stored in the refrigerator, will keep for a week.