Eggplant and Chili with Sorrel Pepita Dressing


this is one of those "between seasons" meals :  at once both light and substantial. nice and meaty
eggplant fried up and given a little heat from chili peppers before being cooled back down by the 
sorrel and pepita dressing (sorrel, olive oil, cream, and toasted pepitas). soon it will be time for 
squash and cider, but for now i'll enjoy the last few days of summer. the crisp days are approaching!