Aubergine

I love Fall...the cool nights, the colorful leaves, the wild abundance of Mums and the amazing things available at the Farmer's Market! Yesterday I got apples and this eggplant (aubergine sounds so much grander) among other things.

I plan to use it in this wonderful spread that we first sampled at The Homestead Restaurant in Homer, Alaska. I was able to get the recipe (some good things DO come from Alaska!), which I will share with you:

Melanzano

1 large eggplant

2-3 cloves garlic

8 oz cream cheese

1 c grated Parmesan

1/2 c olive oil

Cut eggplant in half, rub with olive oil and place face down on a cookie sheet. Peel garlic cloves, rub with olive oil and place on cookie sheet. Roast at 375* for 40 min or until soft. Cool, then scrape eggplant from skin. Puree all ingredients together in food processor, drizzling in olive oil until well blended.

This is great on crackers, pitas, veggies, you name it!

T