Spicy Tomato Eggplant with Roasted Corn and Asparagus Salad

This is something I whipped up the other day while seeking to find a balance between sour, sweet and spices.  The result was a fragrant and and delicious dish with just enough kick.

Spicy Tomato Eggplant

Ingredients:

1 medium eggplant, slice about 1/4 inch thick and peeled

5 cloves of minced garlic

1 tablespoon of agave syrup

1 jalapeno pepper, cut into circles with the seeds

1/2 teaspoon of cumin

1/2 teaspoon of salt

5 plum tomatoes, peeled and diced

3 teaspoons of lemon juice

2 tablespoons of EVOO

2 tablespoons of hoison sauce

Take your eggplant and grill it so that it is firm, but cooked through.  Sprinkle with salt and pepper and set aside.

In a large skillet, heat the EVOO and garlic and saute over low heat for 2 minutes.  Stir in the hoison sauce and caramelize.  Add the tomatoes and salt and let simmer for 15-20 minutes.  While this is simmering, stir in the cumin and lemon juice.

Plate the eggplant and pour the tomato mixture over.  Yum this is so good!

Roasted Corn and Asparagus Salad

Ingredients:

• 3 ears yellow corn, shucked and grilled
• 1 bunch asparagus, trimmed
• 1 small red onion, diced small
• 1/4 cup fresh basil leaves, cut thin
• 2 tablespoons of grapeseed oil

Dressing:

• 1/4 cup sugar
• 1/2 cup rice wine vinegar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Rub your corn with the grapeseed oil, salt and pepper and grill well.  Make sure your corn is cooked all the way.  You can be sure it is done be sticking a fork in, if it goes in easily, you are good to go.  Cut your corn off the cobb and place it in a large bowl.

Blanche your asparagus but bringing water to oil a boil with some salt and pepper.  While waiting for the water to come a boil, prepare the ice bath by filling a large bowl with ice and water.  Add your asparagus to the boiling water and let it cook for 1-2 minutes.  Using it tongs, transfer it immediately to the ice bath and let it stand for about 5 minutes.  Remove the asparagus the water and cut it into 1 inch pieces and add it to the bowl with your corn.

Prepare the dressing separately by whisking all the ingredients together. Add it to the the corn and asparagus and add the basil and toss well.  Cool for 20 minutes before serving.