CSA Merrimack Valley – Harvest (Part 2)
At summer’s end, the warm days and cool nights allow us to step away from our grills, return to the kitchen and turn on our stoves. We can saute, boil, roast and sear without overheating our homes. While we encouraged you last time to grill everything in sight, this time of year we’re excited to use our stoves again. We’ll use ours to create a whole meal, including a cocktail.
EGGPLANT AND PEPPER SUCCOTASH
Start to finish: 30 minutes
Serves 4 as a main course
2 large eggplants (about 2 pounds total)
1/2 pound shishito peppers
1 medium jalapeno pepper
2 ears of corn
3 tablespoons butter
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup chopped parsley
1/2 cup chopped mint
1. Chop eggplant into about 1/4-inch dice, and salt liberally with 1 teaspoon of salt, set on a clean kitchen towel.
2. While the eggplant rests, dice the shishito pepper and jalapeno. (Before dicing, remove the seeds and membranes from the jalapeno if you want a milder dish.) Set aside.
3. Cut the corn off the cob. Set everything aside and heat a good heavy-bottomed pan, such as cast iron, on medium-heat.
4. While the pan heats, make the dressing by combining the Dijon mustard and vinegar with 1/2 teaspoon each of salt and pepper. Slowly whisk in the olive oil.
5. Whisk the chopped parsley and mint into the dressing.
6. Reserve a large mixing bowl for the vegetables.
7. Toss the eggplant into the hot pan with 1 tablespoon of butter and saute for 3-5 minutes until the eggplant browns.
8. Once cooked, transfer the cooked eggplant to the mixing bowl.
9. Repeat the saute process for the peppers, and then the corn, using 1 tablespoon of butter for each step.
10. Once the eggplant, peppers and corn are in the mixing bowl, add the dressing. Stir well to combine.
This is wonderful as a healthy entree, and pairs well with fish, chicken or pork for a heartier meal.