Squash fricasse with sweet peppers, grilled peaches, eggplant, quinoa, and corn fritters

For eggplant

1 medium eggplant
1 clove garlic
3 tbs fresh lemon juice
2 tbs olive oil
8 oz canola oil
Salt and pepper to taste

Cut 4 slits in the eggplant, then cut garlic into 4 pieces and stuff inside the eggplant. Place eggplant over open flame and grill. Keep turning eggplant, letting it char on the outside, and grill until softened. Peel charred skin off and place the eggplant into a blender. Add lemon juice, olive oil, and canola oil. Season with salt and pepper.

For the zucchini fricasse

2 tbsp olive oil
1 yellow squash,
medium dice
1 green zucchini,
medium dice
1 bulb onion, sliced thin
2 cloves garlic, sliced thin
2 tbsp red wine vinegar
1 tsp sugar
2 tbsp tomato juice
Salt and pepper to taste

In a small sauté pan, heat the olive oil, add in the squash and zucchini, and sauté. Add onions, garlic, tomato juice, vinegar, and sugar. Season with salt and pepper.

Quinoa salad
1 cup quinoa, boiled in lightly seasoned water, like pasta
4 radishes, brunoise
1 cucumber, brunoise
5 mint leaves, sliced thin
1 tbsp chopped parsley
1 tbsp chopped basil
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste

Toss cooked quinoa with all ingredients in a small bowl and season with salt and pepper.

For the fritters
3/4 cups all-purpose flour
1 tbsp sugar
1 tsp baking powder
2 whole eggs
1/2 cup milk plus more
to thin, if necessary
1 tsp kosher salt
1/2 tsp cayenne pepper
4 cups or more corn kernels, fresh, frozen,
or canned
3 tsp chopped fresh chives
Canola oil, for frying
Salt and pepper to taste

Mix everything but the canola oil in a bowl, being sure not to overmix. Use a spoon and drop a tablespoon of the batter at a time into the frying oil. Fry until crispy, remove, and season with salt and pepper.

For peaches:
Cut 2 peaches in half and grill until slightly charred on both sides.
To plate, smear the eggplant puree on the plate. Place a mound of the quinoa salad next to the eggplant. Spoon the squash stew onto the eggplant puree. Top off with 3 slices of grilled peaches and 3 corn fritters.

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