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We visited with my relatives from my father’s side… Joe and Mary were great hosts!  Fabulous food and many, many laughs.

Joe made this recipe and it was FANTASTIC!  I love eggplant, so I thought I’d share this with you all…

Ingredients:

Exported from MasterCook *

CRANBERRY PINEAPPLE CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes

Ingredients:

2 large heads of garlic – separated, unpeeled
4 tbl. Olive Oil
3/4 oz. Dried Porcini mushrooms
3/4 lb. Mixed fresh wild mushrooms (****ake, crimini)
1 cup Chopped Shallots
2 tsp. Dried Thyme
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine
3 1/2 to 4 cups Chicken Stock
2 cups Sliced fresh spinich leaves
1/2 cup Freshly grated Parmesan cheese

Ingredients:
1 Medium Eggplant, peeled, chopped large and roasted
2 heads Garlic
2 quarts chicken stock
1 cup heavy cream
salt and pepper to taste

Directions:
Roast the eggplant and garlic in a heavy roasting pan in a 400 degree F oven for about 1/2 hour or until the eggplant is soft — you may need to pre-cook the garlic in a pan with some olive oil first so the garlic and eggplant are done roasting at the same time.

Ingredients:
4 heads Elephant Garlic
2 Red Peppers
Extra Virgin Olive Oil
Crackers or Crusty Bread

Directions:
Pre-heat oven to 350 degrees F.

Cut off the top of the garlic bulb.

Wrap the bulb in heavy aluminum foil and bake for about an hour.

Ingredients
6 ounces fresh goat cheese, room temperature
1 tablespoon lemon zest
2 tablespoons fresh chives, thinly sliced
1 tablespoon fresh, chopped, flat-leaf parsley
1 tablespoon fresh, chopped mint
2 teaspoons fresh, chopped oregano
1 teaspoon fresh, chopped thyme
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 pound spinach, washed and ends trimmed
6 slices rustic, country-style bread