EGGPLANT WITH PONZU & EDAMAME

RECIPES COURTESY OF CHEF MAX OKAMURA

INGREDIENTS:
2 medium eggplant, cut into ½ inch planks
½ cup edamame, shelled
2 oranges, peeled and segmented
Pickled Chilies (recipe below)
Ponzu, as needed
Garlic chives, garnish
Mint, garnish

METHOD:
Season eggplant with salt, and rest for 20 minutes. Rinse eggplant and pat dry. In a nonstick pan, sear eggplant until golden. Remove and rest. Add orange segments and edamame to a small bowl. Drizzle with olive oil and season with salt. Plate eggplant in shallow bowl, top with edamame and orange segments, dress with ponzu, garnish with pickled chilies, mint, and garlic chives.

PICKLED CHILI INGREDIENTS:
4 ounces water
4 ounces vinegar
1 ounce sugar
¼ ounce salt
¼ teaspoon coriander seed
¼ teaspoon black peppercorns
1 bay leaf
2 red chilies

PICKLED CHILI METHOD:
Prepare brine by combining all ingredients except chilies into a small saucepan. Bring to a simmer to dissolve sugar, set aside to cool. Slice chilies 1/8-inch thick. Add to brine, let rest at least 1 hour.