From Wine, Food & Friends by Karen MacNeil
Serves 12 (about 3tbsp)
2 eggplants, peeled and cut into 1 inch cubes
¼ tsp salt, divided
3 tbsp olive oil, divided
¼ tsp freshly ground black pepper
¾ cup water
2 tsp paprika
1 tsp ground cumin
1/8 tsp ground red pepper
3 cloves garlic, minced
1 tbsp chopped fresh flat-leafed parsley
3 tbsp fresh lemon juice
Parsley sprigs (optional)
1.Preheat oven to 190C.
2. Combine eggplant, 1/8 tsp salt, 1 tbsp oil, and black pepper in a bowl; toss gently to coat.
3. Arrange mixture in a single layer on a baking sheet coated with cooking spray. Bake at 190C for 45 mins or until eggplant is golden brown, turning occasionally.
4. Place eggplant mixture in a large bowl, mash with a potato masher. Stir in 1/8 tsp salt, ¾ cup water, paprika, cumin, red pepper and garlic.
5.Heat 1 tbsp oil olive in a large non-stick skillet over medium-low heat. Add eggplant mixture, cook 10 mins or until liquid almost evaporates, stirring occasionally.
6. Stir in parsley and juice. Garnish with parsley sprigs, if desired.
7. Serve with pita bread or fresh vegetables.
I wanted to use this recipe because the winemaker’s notes for the Beaujolais said there were hints of toasted aubergine. Voila
Food & Wine Matching:
Well nobody detected the toasted aubergine but we thought the earthiness of the dip went well with the Mediterranean wine selection which included two Italian Sangiovese-based reds and Chardonnays from Italy and New Zealand.
Sassetto, ( Sangiovese), Villa Bagnolo, di Romano DOC Superiore, Italy, 2009, MYR60