Oranges, ginger, herbs, cheese, and pistachios guarantee fresh flavors.

In the mood for a meal that’ll make you feel like you’ve traveled to a Mediterranean paradise?

“I made this dish over and over again in Menorca…as there was so much local citrus available,” food writer Yasmin Fahr reminisces in her new cookbook, Cook Simply, Live Fully: Flexible, Flavorful Recipes for Any Mood. “I love pairing the brightness and sweet acidity of orange with silky eggplant and the warming kick of ginger, which is sliced here.”

Speaking of ginger, Fahr has some key tips to adjust the flavors of this spice to your particular palace. “Sometimes I gnaw on the ginger because I love the way it tastes,” she admits, “but you can push it to the side.” Plus, the method you use for adding it to the skillet can change the way the overall dish tastes: “Sliced in large pieces, [ginger] adds a subtle taste to the overall dish; mince or grate it and add it along with the spices if you’d like a stronger ginger flavor.” Whatever method you choose, the addition of fresh herbs, cheese, and salted pistachios will also add significant depth of flavor.

Skillet Eggplant with Orange, Ginger + Spinach

Serves 2 generously

Ingredients

2 Italian eggplants, cut into 1/2- to 1-inch cubes
Salt
2 tablespoons olive oil
1 small orange, cut into thin rounds, then sliced into strips
1 (2-inch) piece fresh ginger, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
2 tablespoons shelled roasted salted pistachios, roughly chopped
1 teaspoon soy sauce
2 to 3 cups baby spinach
1/4 cup crumbled soft white cheese, such as feta or queso fresco
1/4 cup packed fresh mint leaves or basil, or cilantro, leaves and tender stems, gently torn or chopped
Rice or bread, for serving

Instructions

Heat a dry 12-inch skillet over medium-high heat until very hot, about 2 minutes.
Add the eggplant to the dry skillet, season lightly with salt, then stir, spreading everything out in an even layer.
Cook undisturbed for 2 minutes, then stir. Repeat, cooking and stirring at 2-minute intervals, until the eggplant is mostly browned all over, about 6 minutes more.
Add the olive oil, orange, and ginger, season lightly with salt, and cook until the oranges are charred in spots, about 4 minutes more.
Stir in the cumin, red pepper flakes, and pistachios, then cook, stirring until fragrant, about 30 seconds more.
Add the soy sauce and let it cook off until you can’t see the brown liquid bubbling in the bottom of the pan, 15 to 30 seconds, then lower the heat to medium and stir in the spinach.
Cook until it just starts to wilt, 1 to 2 minutes more. Top with the cheese, sprinkle with the herbs, and serve with rice or bread.