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.


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
2 sprigs basil, leaves torn


  1. Heat a large frying pan over high heat
  2. Add a glug of olive oil and sear the eggplant until golden brown
  3. Flip the eggplant and sear the other side until cooked through
  4. Remove the eggplant from the pan and set aside
  5. Season each side of the eggplant with salt
  6. Add the shishitos and a pinch of salt to the frying pan and roast over high heat until blistered
  7. Remove to a bowl
  8. Return the pan to the stove top and roast the corn with a pinch of salt until cooked through and starting to brown
  9. Combine the corn, jalapeno, garlic, vinegar, and olive oil with the roasted shishitos and toss to mix
  10. Allow the mixture to rest for 5-10 minutes to marry the flavors
  11. Spoon the mixture over the eggplant and serve with some chopped herbs or torn basil
  12. Relish will keep for a week or so covered in the fridge