2 cups of grated eggplant
1 cup of diced sweet red pepper
1 cup of sweet corn
2 tablespoons of sour cream
1 teaspoon of sea salt
3/4 teaspoon of fresh cracked pepper
1 cup of flour
1/2 cup of fine yellow cornmeal
2 teaspoons of baking powder
1/2 cup of shredded cheese of choice
3-4 tablespoons of extra-virgin olive oil
Grate eggplant, dice pepper and place in a bowl with a tablespoon or two of extra-virgin olive oil and teaspoon of salt. Mix well and place in grilling pan in a thin layer so that it cooks more evenly.
Grill one ear of corn for recipe (it equals about one cup).
Grill eggplant and sweet pepper mixture on grill in grill pan for about 10 minutes on a medium fire, rotating the pan as necessary to prevent burning.
When corn is grilled sufficiently, remove from grill and take corn off the cob with a knife.
Place in a large bowl with grilled eggplant and pepper.
Add two eggs, sour cream, and pepper.
In a separate bowl, combine flour, cornmeal and baking powder. Whisk together well and add to the vegetables with the 1/2 cup of cheese.
Now heat several tablespoons of oil in the skillet on a low heat.
Take 3 tablespoons of the batter per cake and place in pan, flattening slightly with a fork.
Turn in approximately 3-4 minutes or when browned and firm.
Cook same amount of time on other side.
Remove and place on a paper towel.
Add more oil to pan when necessary for additional batches.
Mix 3-4 tablespoons of sour cream with 3 tablespoons of corn piccalilli, top cakes with sauce.