- Posted February 1, 2013 by
This iReport is part of an assignment:
Share your heirloom recipes
Corn And Eggplant
Fried eggplant and boiled corn make a delicious side dish to meats and fish and can be a colorful and vibrant addition to any lunch or dinner table. The delicate flavor of eggplant and the scrumptious taste and texture of corn complement each other really well. This corn and eggplant dish can be served to accompany barbecue, roasted and grilled meats. This simple dish only consists of a few simple ingredients namely corn, eggplant, butter, flour, and salt and pepper to taste. The fresh corn is cooked and scraped off the cob and combined with the diced eggplant that has been dredged in flour and fried until golden.
Since the recipe uses only a few ingredients and basic seasoning, most of the flavor will come from the vegetables themselves so you want to use only the freshest and high quality ingredients as much as possible. When buying fresh corn, choose those that are full and feel plumb in the hand. Inspect the golden silks coming out of the corn. The more silks there are the more kernels there are in the cob. Silky strands pollinate the corn and not enough silks can result in gaps in the kernels on the cob. The husk should be green not brown or yellow-green. Cook the corn the same day it is picked and bought as it starts losing its flavor after a few days.
To cook fresh sweet corn, start off with a pot of cold water. Add the corn and bring the water to a boil. Boil the corn for no longer then 8 minutes but if you want it softer, you can boil it up to 10 minutes. Don’t overcook the corn or the kernels will turn hard and the corn will lose some of its sweet flavor. Allow the corn to cool for a bit before scraping the cob so you don’t burn your flesh. Learn how to make diet soup recipes here.
4 ears corn, cleaned
1 small egg plant, peeled and diced
½ cup butter
3 tablespoon flour
Seasonings to taste
In a pan, boil the corn in water until tender, about 5 to 10 minutes. Drain. Scrape the kernels from the cobs.
Peel and dice the eggplant. Season to taste and roll the slices in flour.
In a frying pan, melt the butter and fry these rolled slices for about 2-3 minutes, or until golden. Drain the excess oil, add the corn, mix well, and serve.