Japanese Eggplant

We are already halfway through November but you wouldn't know it from the weather.  Today was a sunny 80 degree day.There were butterflies in the air, Spring bulbs are popping out of the ground, and blackberries are still on the vines, all while we are knee deep in falling leaves from our resident sycamore tree.  I must be missing the change of seasons, that can be the only explanation for my recent fascination with this show.  Honeypot anyone?

Evidence of Fall is definitely here in the farmer's markets though.  Orange persimmons, butternut squash, sugar pie pumpkins, acorn squash, green and black figs, parsnips, celery root, chard, 

and eggplant.  Feelings about eggplant tend to lie squarely on love it or hate it.  Fortunately, it is a versatile vegetable so there is probably a method of preparation to please every appetite.  My daughter loves eggplant and potato croquettes and a college roommate liked it sliced thinly and fried with maple syrup on top. For me though simple is always best.  

If you can find them, japanese eggplants work well for this preparation, otherwise thinly sliced rounds of the large variety are just as delicious.

Heat oven to 400 degrees.  Wash and cut each eggplant in half lengthwise.  Place a sheet of parchment paper on a large sheet pan and lay each eggplant cut side up on the paper.  With a basting brush generously coat each half in your favorite olive oil.  I like to use one with a flavor like Meyer lemon or garlic.  Once each half is coated generously, sprinkle with fresh herbs.  I like to use a combination of lemon thyme and mint.  Season with salt and pepper and place in the oven for about 30 minutes, or until golden brown.  Scoop out the center and enjoy, I think you will love it.