By Chef Ella Freyinger

August 2021

4-6 Servings

An unlikely pairing of the bitter and sweet fruits that
transition us from late summer into the fall equinox.


  • 2 medium or 4 small eggplant
  • 1 pint figs, cut in half
  • 8 oz whole milk greek yogurt
  • 1 small jar peppadew peppers, drained and sliced
  • 1⁄2 cup soft herbs (parsley, basil, dill, chives, tarragon)
  • 1 tablespoon sumac
  • Olive oil
  • Sea salt
  • Freshly ground black pepper


  • Preheat oven to 400°.
  • Slice the eggplant into 1” thick rounds, then cut each round into 6 wedges.
  • Place on a baking sheet, drizzle with olive oil and season with sea salt. Place in the oven and bake for 20 minutes. Remove from the oven and add the figs, cut side up. Place in the oven and bake for another 5 minutes. The figs should be warmed through and the eggplant will be caramelized and tender.
  • Spread the yogurt in a shallow bowl. Season with the olive oil, sumac, sea salt and black pepper. Layer the eggplant, figs and peppers into the bowl, seasoning each layer with olive oil. Garnish the bowl with the herbs and a final sprinkle of black pepper.
  • Enjoy with a thick slice of toasted and crusty bread.