Seared Eggplant with Shishito and Corn Relish
This tangy relish pairs perfectly with seared eggplant for a one pan meal. It also works with any grilled meat or roasted fish.
Ingredients
4 Japanese eggplant or 2 globe eggplant, cut in half or into 1/2 thick slabs
2 quarts shishito peppers, cut in half and stem removed
2 ears of corn, kerneled
1 jalapeno, diced
3 cloves garlic, minced
2 tbsp apple cider or red wine vinegar
salt
2 sprigs basil, leaves torn
Method
- Heat a large frying pan over high heat
- Add a glug of olive oil and sear the eggplant until golden brown
- Flip the eggplant and sear the other side until cooked through
- Remove the eggplant from the pan and set aside
- Season each side of the eggplant with salt
- Add the shishitos and a pinch of salt to the frying pan and roast over high heat until blistered
- Remove to a bowl
- Return the pan to the stove top and roast the corn with a pinch of salt until cooked through and starting to brown
- Combine the corn, jalapeno, garlic, vinegar, and olive oil with the roasted shishitos and toss to mix
- Allow the mixture to rest for 5-10 minutes to marry the flavors
- Spoon the mixture over the eggplant and serve with some chopped herbs or torn basil
- Relish will keep for a week or so covered in the fridge
