Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your sous-vide water bath to 185°F (85°C) and slice 1 large eggplant into 1-inch thick rounds.

2. 2

   In a bowl, toss the eggplant rounds with 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 0.5 teaspoon of onion powder, 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated.

3. 3

   Place the seasoned eggplant rounds into a vacuum-sealable bag, ensuring a single layer, then remove all air and seal the bag before submerging it in the preheated sous-vide water bath to cook for 45 minutes.

4. 4

   While the eggplant cooks, prepare the salsa by combining 1 cup of corn kernels, 0.5 finely diced red bell pepper, 0.5 finely diced green bell pepper, 0.25 finely minced red onion, 2 tablespoons of chopped fresh cilantro, 1 tablespoon of lime juice, and 1 teaspoon of honey in a medium bowl, then stir gently to mix all ingredients.

5. 5

   After 45 minutes, carefully remove the eggplant from the sous-vide bath, take it out of the bag, pat it dry with paper towels, and heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

6. 6

   Sear the eggplant rounds for 2-3 minutes per side until beautifully caramelized and browned, then serve immediately with a generous topping of the fresh summer corn salsa.