Spicy Eggplant Spread with Thai Basil

Cooking Instructions

Roast the eggplant as described for Roasted Eggplant Puree, allowing the skin to char in places to give the dish a smoky flavor. Remove to a colander to cool. Peel-don't worry about stubborn flecks of skin-and coarsely chop the flesh.

Mix the sugar, vinegar, soy, and chiles together. Heat a wok or skillet over high heat and add the oil. When it begins to haze, add the garlic and stir-fry for 30 seconds. Add the eggplant and stir-fry for 2 minutes, then add the sauce and fry for 1 minute more. Remove from the heat and stir in the chopped basil. Taste for salt.

Mound the eggplant in a bowl and garnish with the basil leaves and sesame seeds. Or spread on croutons or crackers and garnish each individually.

Wine Pairing(s)

Dr. Heidemanns-Bergweiler Riesling Spätlese 'Bernkastel alte Badstube am Doctorberg'

Fetzer 'Valley Oaks' Gewurztraminer

Graff Riesling Spätlese 'Graacher Himmelreich'

Meulenhof Riesling Auslese 'Erdener Treppchen'

Dr. H. Thanisch Riesling Kabinett 'Berncatler Doctor'

St. Gabriel 'Piesporter Michelsberg' Riesling

Reichsgraf Von Kesselstatt Riesling

Josephshofer Riesling Spatlese

Carl Graff Riesling Auslese 'Erdener Pralat'

Surdyks 'Tj' Riesling