- 1 large eggplant (about 1 1/2 pounds)
- 8 ounces cream cheese
- 1 cup parmesan
- 4 clove garlic, minced
- 1/2 cup virgin olive oil
Preheat oven 375 degrees and lightly grease a baking sheet.
Halve eggplant lengthwise place cut side down, on prepared baking sheet. Bake in the middle of oven until very soft, about 40 minutes. Let cool until it can be handled and scrape flesh away from the skin. Discard skin.
As the eggplant is roasting, toss the garlic in olive oil, coating it very well and roast it the same as the eggplant. This brings the sweetness of the garlic out and lessens the “bite” of the garlic.
In a food processor, purée eggplant, cream cheese, parmesan and garlic until smooth. With motor running, add oil in a stream and blend well.
Oysters on the Half Shell
With Rhubarb Jam & Feta Cheese
- 1 quart of fresh rhubarb cut into 1/2 “ chunks
- 3/4 cup sugar
- 1 teaspoon freshly grated ginger
- 1 pint size Mason jar sanitized
To Make Jam
Mix all ingredients together. Let sit one hour to draw out the juices of the rhubarb.
Put all ingredients into a sauce pan & bring to a gentle boil for 2 minutes.
Pour into Mason jar. Seal lid & process to store, or keeps well in refrigerator up to 2 months.
Open oysters, top with a dollop of the jam, and then with Feta cheese. Bake @ 400 degrees for 3-4 minutes.