Eggplant ras al hanout, corn, carrot, zucchini

Eggplant (scored and seared in a pan with ras al hanout, salt & pepper, finished in 450F oven), charred onion, charred sweet corn, SV carrots (torched to finish), jalepeno, zucchini ribbons, carrot tops, greek yogurt spiced with cayenne and black pepper, pomegranate molasses, sherry vinegar and olive oil dressing for corn and zucchini.

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anthony_34093

Nice. Did you char the onion and corn via torch too or another method?

Brendan_Lee_56950

I charred the corn with the torch on the cob, it's otherwise uncooked. For the onions I cut a small portion off the non-root end and peel back the papery skin, cut it in half with the root still attached and put them in a medium pan with a bit of oil and let them roast until darkly caramelized and finished them in a 450F oven to soften them a bit. Just cut the root end off before you want to fan them out and they're perfect shape every time.