Preheat the oven to <temperature>60<unit>°C</unit></temperature>

Trim, halve, and remove the seeds out of <quantity>1<unit>Kg</unit></quantity> of okra

Spread the okra on a baking tray. Place it in the oven and bake for 8h until completely dry

Add <quantity>1<unit>cup</unit></quantity> of extra virgin olive oil and <quantity>½<unit>cup</unit></quantity> of molasses to a medium bowl

Add <quantity>1<unit>cup</unit></quantity> of whole grain mustard

Add red tabasco sauce to taste and the juice of <quantity>½</quantity> lemon

Whisk to combine and adjust the salt. The mustard dressing is ready

Place <quantity>1</quantity> scarlet eggplant on a fire-proof surface, and blow torch it until all-sides are charred. Use a kitchen tong or a fork to help turn it around

Transfer the scarlet eggplant to a bowl and cover it with a lid. Leave it for 10m until the vegetable softens

Place <quantity>1</quantity> corn cob facing down on the cutting board. Run the knife along the cob to remove the kernels. Repeat it with the other corn cob

Transfer the corn kernels to a blender and add <quantity>1<unit>cup</unit></quantity> of milk

Blend on high speed until completely smooth

Sieve the corn and milk mixture into a saucepan, and discard what's left in the fine mesh sieve

Place over medium heat and stir constantly until it's thick. Remove from the heat

The corn cream is ready

Grind the dried okra in a spice grinder

Remove the powder from the grinder. The okra powder is ready

Remove the scarlet eggplant from the bowl and peel it by gently scraping it with the help of a small knife. The smoked scarlet eggplant is ready

Add 1 tbsp of the Corn Cream in the center of a plate

Dip the Smoked Scarlet Eggplant into the Mustard Dressing until fully coated, and place it on top of the Corn Cream

Sprinkle some of the Okra Powder ove one side of the dish. The smoked scarlet eggplant with corn & mustard is ready

Grab a glass of wine and enjoy!