Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 large eggplant into 0.5-inch thick rounds and sprinkle both sides with 1 teaspoon of salt, letting them sit for 30 minutes to draw out moisture.

2. 2

   Pat the eggplant slices dry with paper towels, then season both sides with 0.5 teaspoon of black pepper.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then pan-sear the eggplant slices for 3 to 4 minutes per side until golden brown and tender, working in batches if necessary, and set aside.

4. 4

   In the same skillet, add 1 cup of halved cherry tomatoes, 1 cup of corn kernels, and 0.25 cup of finely diced red onion, cooking for 5 minutes until the vegetables begin to soften.

5. 5

   Stir in 1 teaspoon of smoked paprika, 1 tablespoon of apple cider vinegar, and 1 teaspoon of maple syrup, continuing to cook for another 2 minutes until the relish slightly thickens.

6. 6

   Serve the pan-seared eggplant rounds topped with the warm smoky tomato and corn relish, garnishing each serving with 2 tablespoons of fresh chopped parsley.