I’m excited to share a new recipe using eggplant because is it just me, or does it seem most people don’t know what to do with it besides Eggplant Parmesan? I love how eggplant has one of the longest growing seasons out of all our local summer veggies. We can buy it all the way up to the first frost here in NC.
Produce from the grocery store, on average, travels 1500 miles from the farm to your plate, so it’s great to buy local whenever you can. It does not have to be an all or nothing thing and just remember, when you do buy local, it’s better for your health and the environment!
Now let’s dive into the details of the recipe, which I shared last week on the Charlotte Today show. As I mention, you can serve it as a standalone side item or over a big bed of lettuce as a main dish. Or honestly, just folded up like a taco as I show you in the video. Let me know how it goes!
Eggplant with Corn and Feta
- Preheat the oven to 200°F. Cut the eggplant into even round slices about 1⁄4 inch thick.
- Place two clean plates side by side and pour the flour onto one of the plates. Coat both sides of the eggplant slices with flour and lay them on the other plate.
- Put a large sauté pan (with a lid) on the stove over medium heat. Pour in a thin layer of olive oil. When the oil is hot, add the eggplant slices, working in batches so as not to overcrowd them.
- Cook until the bottoms are golden brown, 2 to 3 minutes. If the eggplant soaks up all the oil, drizzle a little more into the pan before flipping them. Flip the eggplant slices over and immediately sprinkle with plenty of salt (and pepper if desired).
- Transfer the eggplant slices to a baking sheet, pat the excess oil off the bottom with a paper towel if desired and place the baking sheet in the oven to keep the eggplant warm while you finish the rest of the eggplant slices. (It’s helpful to rinse and wipe out the pan and add fresh olive oil with each batch.)
- Once all the eggplant is cooked, use the same pan to heat another tablespoon of olive oil. Add the corn kernels and partially cover the skillet, leaving a couple of inches gap (so the corn doesn't fly out of the pan). Cook while stirring or shaking occasionally, until the corn is charred, about 6 to 8 minutes.
- Transfer to a bowl to cool slightly, stir in the feta and mint, then sprinkle over top of the eggplant rounds. Season again with salt and pepper and serve.