One of my favorite cool dishes of summer is a simple salad of roasted/grilled eggplant with feta. It was too boring to post back in 2011. Until now, thanks to America's favorite past-time: corn.
Poor corn, getting a bad name for making people fat and miserable.
Well, corn, I'm giving you another chance, and you have surely redeemed yourself.
You add sweetness, texture and color.
You make me nostalgic.
Come back in my arms, corn.
There are hundreds of reason why I should love corn.
And why eggplant and feta should love corn.
I'm celebrating corn like I'm celebrating the rest of Summer. It's hot and amazing while it lasts.
This salad hits the spot for a hot summer dinner. Throw in roasted red bells, olives, fresh chopped mint, lentils - maybe even some fancy nuts - and you have really outdone yourself. Your face is sweating and it's time for you to drink something cold and eat this salad.
Eggplant, Feta and Corn Salad
2 ears of corn
Heap of greens - I used home-grown kale and butter lettuce
Roasted red bell peppers
Extra - lentils/cooked beans, olives, capers, something spicy, nuts
Extra virgin olive oil
sea salt & fresh cracked pepper
Slice eggplant into 2 bite discs, drizzle with olive oil and salt. Roast or grill until tender. Roast, cook or don't cook your corn. Slice it off on the ear. Prepare your greens in a big bowl, throw on your toppings. Drizzle with more olive oil, sprinkle with salt and pepper.