Curried Eggplant and Corn

Serves 4

Vegetable oil, for frying

2 Chinese, Japanese or Italian eggplant, about 1½-2 inches in diameter (about 1 pound), cut into ½-inch thick coins

3 cups raw corn kernels (from about 4 ears corn) 2 scallions, white and light green parts only, thinly sliced; green tops thinly sliced and reserved ½ serrano or jalapeño chile, minced

2 teaspoons green or yellow curry paste

½ cup full-fat coconut milk

Kosher salt, to taste

2 tablespoons finely chopped cilantro

In a heavy-bottomed 10-inch frying pan over mediumhigh heat, heat a ½-inch depth of oil. Line a baking sheet with paper towels and set nearby. To test the temperature of the oil, add one eggplant coin. It should bubble vigorously (if it does not, your oil is not hot enough yet). When the oil is hot, add half of the eggplant slices and fry, turning once, until golden brown on each side, 5 minutes. With tongs, transfer to the paper towel-lined baking sheet. Repeat with the remaining eggplant.

When all of the eggplant has been fried, carefully pour off all but 1 tablespoon of the oil into a heat-proof bowl and return the pan to medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred in spots and beginning to stick to the pan. Reduce the heat to medium and add the scallions, chile, and curry paste and cook, stirring, for 1 minute. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add the eggplant slices and fold gently to combine (if you mix too vigorously, the eggplant slices will fall apart). Remove from the heat and season to taste with salt. Transfer to a serving bowl and sprinkle with the cilantro and scallion greens. Serve hot or at room temperature, with steamed rice alongside.