![Crunchy Eggplant and Corn Salad with Mint and Feta](https://cdn.statically.io/img/www.foodandwine.com/thmb/d8qgjC_zf9QHXZ9JexgPwE4jtV8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/crunchy-eggplant-and-corn-salad-with-mint-and-feta-FT-RECIPE0819-3c6430474295473eb6e7d0756b6b4236.jpg)
Ingredients
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2 1/2 cups fresh breadcrumbs
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1/2 cup canola oil, divided
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2 1/2 teaspoons kosher salt, divided
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1 1/4 teaspoons black pepper, divided
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4 medium ears fresh sweet corn (about 1 3/4 pounds), shucked
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1 (1-pound) eggplant, striped with a Y-shaped peeler and cut crosswise into 16 (1/3-inch-thick) rounds
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1/4 cup mayonnaise
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4 ounces feta cheese, crumbled (about 1 cup)
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1/4 cup fresh mint leaves
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Chile oil, for serving
Directions
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Preheat oven to 400°F. Combine breadcrumbs, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; toss to coat. Set aside. Cut kernels from corn cobs (You will have about 2 1/2 cups kernels). Set aside.
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Toss together eggplant rounds, 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until well coated. Arrange eggplant in a single layer on a lightly greased, aluminum foil–lined baking sheet. Brush top of each eggplant round with about 3/4 teaspoon mayonnaise and sprinkle with about 2 1/2 tablespoons breadcrumb mixture. Bake in preheated oven until eggplant is tender and breadcrumbs are golden brown, 20 to 22 minutes.
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Meanwhile, heat remaining 2 tablespoons oil in a large skillet over high. Add corn kernels, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Partially cover skillet, leaving about a 2-inch gap (for steam to escape and to prevent corn from popping out of skillet). Cook, shaking skillet occasionally, until corn is well charred, about 8 minutes. Remove from heat, and let cool in skillet, partially covered, 1 minute. Transfer charred corn to a bowl.
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Arrange 4 eggplant rounds on each of 4 serving plates. Top each of the 4 servings with about 1/3 cup corn, 1/4 cup crumbled feta, and 1 tablespoon mint. Drizzle with chile oil.
Suggested Pairing
Berry-scented Greek rosé.