With olive oil, pungent garlic, and tangy lemon brushed over the hot surface, creamy artichoke chevre spread piled on top, and sweet caramelized onion topping it off, this is my new favorite way to eat eggplant. The eggplant flesh itself is creamy and mild, with a melting texture. I've gone through many phases with eggplant. Vegan eggplant parmesan used to be a staple in my kitchen -- we would fry rounds of it in olive oil and top it with tons of fresh tomato sauce and vegan cheese and toasted walnuts. After that it was baba ganoush, followed by noodle dishes with thin slices of miso-glazed asian eggplant (topped with sriracha). My friend Charlie had a habit of making this roasted eggplant dish with lots of jalapeno, drowned in caramelized onions (not complaining, that's the best way to eat it). For dinner parties, potlucks, house shows -- he would make this dish. It's a treat, to eat eggplant like this. It's also possibly Summer incarnate.

At the market I find myself pulled towards big piles of busty tomatoes and shiny long peppers and curly parsley. If I could make clothing out of all of natures edible tapestry I would. If only I could weave the almost-black purple of a dark tomato with the winking orange of tiny ripe cherry tomatoes and make myself a head scarf. I try not to overburden myself by buying every beautiful vegetable when Logan and I traverse the three lanes of pretty foods and plants and trinkets. I can barely keep up with the (very) full bag we lug home from market every week.

I've been traveling a lot this week. Our pretty produce has gotten rather wilty while I've been away. It's always a challenge to transform all of those plants into meals before they wilt or fossilize in my refrigerator (I'm looking at you, kale).

In other news, I'm on my way to DC to try on wedding dresses this weekend with my mum. Any suggestions of places to go? I've booked some appointments already but I would love to hear your thoughts!

And here are some links to posts from this week I really can't not mention:

Blueberry, Buttermilk, and Brown Butter Rosemary Cake  -- so beautiful... it hurts.

In case you didn't know what to do with your Shiso, Dolly & Oatmeal made a Peach, Ginger, and Shiso Crisp w/ Ginger Ice Cream.

Mango Gelato with Mint & Cayenne -- a perfect balance of cooling and warming qualities in ice cream form.

Funfetti Biscotti -- because dunking my breakfast pastry in coffee should result in rainbows at the bottom of the cup.

Grilled Watermelon Salad -- grill + watermelon. There's no need to explain why I love this.

Grilled Peach and Burrata Salad -- yes to all of that.

Savory Oatmeal with a Poached Egg & Hollandaise -- there is avocado involved. Pinch me.

Gluten Free Rosemary Crackers -- I'm always on the lookout for a good cracker recipe. For to spread chutney and cheese on.

Vegan Breakfast and a Story of Healing, with Three Recipes -- Valentina is amazing.

Einkorn Ricotta Gnocchi with Roasted Tomato Sauce -- EINKORN!!!!!

Roasted Eggplant w/ Artichoke Chevre Spread & Fried Onions (Gluten Free)

Ingredients

Roasted Eggplant & Fried Onion (adapted from Ottolenghi's Roasted Eggplant)

• 3 medium globe eggplants (about 1 & ⅔ pounds)
• 6 tablespoons olive oil
• salt & pepper
• one large sweet white onion, halved and sliced into thin half moons
• 2 tablespoons ghee or coconut oil
• sumac
• 1 teaspoon jalapeño hot sauce or tabasco
• 1 tablespoon lemon juice
• 2 medium garlic cloves, peeled, crushed, and chopped finely
• ½ cup cherry tomatoes, halved
• handful parsley (garnish, optional)

Artichoke Chèvre Spread

• ½ cup fresh chèvre
• 8 ounce can or jar artichoke hearts, drained & halved
• ½ cup fresh parsley
• ⅛ tsp salt
• ⅛ tsp coconut sugar

Instructions

For the Roasted Eggplant & Fried Onions

1. Preheat oven to 400F. Halve the eggplants, leaving the stem on, and score with X's along the cut side. Brush the cut side of each eggplant liberally with olive oil, and rub salt and freshly ground black pepper into the flesh. Roast on a baking sheet on the middle rack of your oven for 45 minutes -- the flesh will be golden brown when done.
2. While the eggplants are roasting, melt ghee or coconut oil in a frying pan over high heat. When your pan is good and hot (test by adding a couple drops of water to the pan -- they should spurt & evaporate immediately), add onion. Fry, stirring occasionally, 10 minutes. Once browned and glassy, remove from heat. Add sumac, and stir to incorporate. Set aside.
3. Combine lemon juice, hot sauce, and chopped garlic in a small bowl. Spoon and brush over your roasted eggplant as soon as it comes out of the oven.
4. To serve, transfer your eggplant to a serving dish, spoon the artichoke chèvre spread over each eggplant (as much as you can handle), top with fried onions, halved cherry tomatoes, and parsley.

For the Artichoke Chevre Spread

1. In a blender, combine chèvre, artichoke hearts, parsley, salt, and coconut sugar. Combine until just incorporated (you want some of the artichoke texture to remain).