I feel like I’ve been cooking a lot with eggplant lately. Hopefully you’re not sick of it yet! It’s just so good this time of year and I can’t seem to get enough of it. I love it. It’s probably one of my favorite vegetables. Hence, the plethora of eggplant recipes. I also can’t get enough of the local sweet corn around here. It makes me sad to think summer is almost over and that a lot of the fresh vegetables and fruit I love so much will be out of season in a month or so. But, summer’s not over yet! So let’s enjoy it while we can and take advantage of all the delicious food this season brings. This grilled eggplant and corn salad is one way to do that. The hot, grilled eggplant absorbs the tangy vinaigrette and the combination of that with the sweet corn is SO good. I wish I made two batches of the stuff because between my husband and I, it vanished in a couple of hours.
Grilled eggplant and corn salad
1 eggplant cut into half-inch thick slices length wise
2 ears of corn
1 shallot, minced
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1/3 cup olive oil, plus 2 tablespoons
salt & pepper
1/4 cup fresh basil
1. Brush the eggplant slices with the 2 tablespoons of olive oil. Heat a grill over medium-high heat and lay the eggplant slices on the grill. Cook 2 minutes per side.
2. Meanwhile, bring a pot of water to a boil. Place the ears of corn in the boiling water for 5 minutes.
3. Remove the eggplant slices from the grill and remove the corn from the boiling water. Slice the eggplant into bite size pieces and remove the kernels of corn from the cob. Place the eggplant and corn in a bowl
4.In a separate small bowl, add the shallot, Dijon mustard and red wine vinegar. Mix to combine and then add the 1/3 cup of olive oil and whisk. Sprinkle in some salt and pepper.
5.Pour the vinaigrette over the warm eggplant and corn and stir to combine. Taste and add salt and pepper as needed
6.Chop basil into thin strips and sprinkle it over the corn and eggplant salad. Serve and enjoy!