I don’t often come back from walking my dog with an armful of delicious aubergines (eggplant – aubergine just sounds so much sexier!) but today I did. Don’t worry, I didn’t raid somebody’s vegetable patch. We paid a visit to some, also English, neighbors recently returned from a trip visiting a sick relative in the U.K., so we were just checking in to see that all was (hopefully) well. It was. Phew. Dealing with 90+ year olds from 3000 miles away is not easy, as we know all too well.

So, having owned two restaurants in a period of three years, I have a few recipes up my sleeve. I have two favorites for aubergine:

1) a light version of “eggplant Parmeggiano”. Slice the aubergine into 1cm thick slices. Dip each slice into beaten egg, then wheat flour or fine breadcrumbs. Add spice s or herbs to flavor if wished. Lay on a baking sheet and bake at 400 for 20-30 minutes or until centers are al dente. Top with a slice of mozzarella and return to oven for 10 minutes. Drizzle with warm tomatoe and basil sauce to serve, plus a side salad with oil and vinegar.

2) an Indian style dish – cube the aubergine, toss in a chefs pan with one can of diced organic tomatoes. Onion can also be added if desired. Add cumin powder, coriander powder, chile and garlic to taste (start with 1/2 tsp of each and add more if desired). Bring to boil the. Reduce to simmer until aubergine is completely cooked through. Serve with rice or as a vegetable side.

Looks like I have enough to make both this weekend. Thank you, Scott and Carol! Good neighbors are worth their weight in gold and we are truly blessed with the ones we have.