Emeril Lagasse assembles a fried eggplant salad tossed in a roasted sweet corn dressing and serves it along with pan-seared scallops served over black bean sauce with guacamole then topped with fried flour tortilla chips.
Emeril Lagasse adds some milk and heavy cream to the corn maque choux and more tomatoes to the tomato jam. He then grills some onions, celery, and red pepper with oil and butter and preps some blue crab meat for crab cakes.
Emeril Lagasse discusses the various varieties of eggplant that exist. He also prepares a cob of Silver Queen sweet corn, one of the ingredients that will accompany the eggplant in a New Orleans' style ratatouille.