Eggplant and Grits

Japanese Eggplant, Grits, Kale, Tamarind, Popcorn Purée, Dill

Chef Kelcey Rusch of Spoke | Somerville, MA
Yield: 4 servings

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Adapted by StarChefs | june 2024

INGREDIENTS

Grits:
2 cups dry coarse grits
2 tablespoons kosher salt

Popcorn Purée:
¾ cup canola oil
1 cup popcorn kernels
1 large yellow onion, diced
Kosher salt

Tamarind Dressing:
14 ounces seedless tamarind paste
1 quart pu-erh kombucha

To Assemble and Serve:
1 tablespoon unsalted butter
Kosher salt
Canola oil
2 Japanese eggplants, cut into rounds
Kale, stemmed and torn into chunks
Dill

METHOD

For the Grits:
In a pot over medium-high heat, bring grits, salt, and 2 quarts water to a boil, whisking occasionally. Cover, reduce to a simmer, and cook 45 minutes, stirring often. Remove from heat and let cool. Transfer to an airtight container and refrigerate.

For the Popcorn Purée:
In a pot over medium-high flame, heat ¼ cup canola oil until nearly smoking. Add ½ cup popcorn kernels. Cover and cook until kernels are popped. Transfer popcorn to a bowl and set aside. Repeat process with remaining kernels. In a separate pot over medium heat, bring onion, ¼ cup oil, a pinch of salt, and 1 quart water to a simmer. Cover and cook 45 minutes, or until onion is soft and translucent. Add popcorn and simmer 15 minutes. Transfer mixture to a Vitamix Commercial blender and purée on high speed until smooth, adding water if necessary to thin. Strain, transfer to an airtight container, and refrigerate.

For the Tamarind Dressing:
In a pot over medium heat, bring tamarind and kombucha to a simmer. Cook until tamarind has fully dissolved. Strain, transfer to an airtight container, and refrigerate.

To Assemble and Serve:
In a pot over medium heat, add butter, Grits, and two-thirds of the Popcorn Purée. Whisk until well incorporated. Taste and adjust seasoning with salt. Reduce heat and keep warm. In a sauté pan over medium flame, heat oil. Add eggplant and season generously with salt. Sear on each side, then reduce heat and cook until eggplant is tender. Add desired amount kale and cook until kale blisters. Transfer cooked vegetables to a mixing bowl. Add desired amount Tamarind Dressing and toss to coat. Set aside. Spoon Grits mixture equally into 4 serving bowls. Top with dressed vegetables. Garnish with dill.

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