Eggplant Rounds with Shallots and Basi..

Cooking Instructions

Slice the eggplants into 1/2-inch rounds or ovals. Brush both sides with oil, set on a sheet pan, and broil on both sides until golden. Or, if you prefer, grill them. (Don't worry if the surfaces look dry; they'll soften later.) While they're still hot, make a layer on a plate, season with salt and pepper, and sprinkle with shallots, garlic, and a few drops of vinegar. Scatter the torn basil over the top, then cover with another layer of eggplant and repeat. When done, cover with plastic wrap and let stand for 15 minutes. Pile on a plate or serve on croutons and garnish with basil leaves.

Wine Pairing(s)

Domaine William Fevre 'Bougros' Chablis Grand Cru

Matthieu De Brully Gevrey-Chambertin

Heron Pinot Noir

Sterling 'Vintner's Collection' Chardonnay

Reynolds Cabernet Sauvignon

4 Bears Cabernet Sauvignon

Luccio Chianti

Seal Rock Sauvignon Blanc

Washington Hills 'Late Harvest' Riesling

Grgich Hills Fume Blanc