EGGPLANT, SPINACH AND FRESH CORN WITH SICHUAN PEPPER

corn on the cob

School started for real today and my home is blissfully silent, I am enjoying every minute of it. I have a strong need of solitude and after my five hectic days in Sweden I realized the last day that I just couldn’t stand hearing myself talk all the time, I was so fed up with my voice and what I said that it made me wonder how I managed in past times when I had to be more social or maybe I was more social then. Suppose it was like that, now I am becoming a grumpy old bat that feels her best in the kitchen and behind the camera.

If you want to read about the exhibition, check it out here. And don’t forget to vote for People’s Choice over at the Paper Chef blog!

It is not easy to find fresh corn on the cob here where I live and when I do, it costs more than it should which is strange, considering that corn is cultivated all over the place but I suppose it is used for polenta flour. So when I did find some corn on the cob, I immediately bought some because I love the sweet taste of it. And the crunchiness.

Eggplant, spinach and fresh corn with Sichuan pepper

EGGPLANT, SPINACH AND FRESH CORN WITH SICHUAN PEPPER

1 large eggplant
200 g/ 7 oz spinach, fresh or frozen in leaves
1 corn on the cob
Sichuan pepper or some other type of pepper that you like
salt
extra-virgin olive oil

- Dice the eggplant and sauté in some oil until golden.
- Steam the spinach and then add it to the eggplant. Add salt and stir.
- Slice the corn off the cob lengthwise and add it to the eggplant and spinach as well. Sauté quickly for a minute or two.
- Serve topped with crushed Sichuan pepper.

Eggplant, spinach and fresh corn with Sichuan pepper

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