Eggplant Salad With Basil

Cooking Instructions

1. Preheat oven to 400F.

2. Line a roasting pan with foil and add eggplant. Toss with half of the olive oil, the coarse salt and the minced garlic. Bake for about 35 minutes, until the eggplant is soft but not mushy. Cool slightly and transfer to a large bowl.

3. Heat remaining olive oil in a large skillet. Add sliced onions and cook, covered, over low heat until tender, about 15 minutes. Add onions to the eggplant.

4. Season generously with black pepper; add fresh basil and lemon juice. Toss together. Adjust seasonings and serve at room temperature.

Wine Pairing(s)

Fonterutoli Poggio Alla Badiola

Viña Bisquertt 'Casa La Joya' Reserve Chardonnay

Rocky Gully Shiraz-Viognier

Cabreo 'Il Borgo' Toscana

Dessilani Spanna Riserva

Gaja Rennina

Tenimenti Luigi D'Alessandro Syrah

Mazzei Poggio alla Badiola

Domaines Barons de Rothschild 'Los Vascos' Chardonnay

Le Fonti Chianti Classico