Escalivada (Grilled Vegetables) vs Crispy Greek Eggplant Fritters

Both dishes start by roasting whole eggplant until very soft, then head in opposite directions. Escalivada keeps the charred, peeled vegetables in long, thick strips with red peppers, onion and tomato, dressing them generously with olive oil, thinly sliced raw garlic, salt and pepper, and resting them at room temperature into a tender, smoky platter. The fritters press the chopped pulp dry and bind it with egg and breadcrumbs, folding in sautéed onion and garlic, salty feta, mint and parsley. Floured and fried in olive oil, they turn golden and crisp around a soft, herby centre.