Madhur Jaffrey creates minty sweet and sour eggplant and Reed Hearon creates iron skillet mussels and sand dabs a la plancha.

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb. Reed Hearon creates two dishes: iron skillet mussels and sand dabs a la plancha. Both dishes are made with very little sauce, using the natural flavor of the seafood.