Food & Wine Pairing: Grilled Eggplant Panzanella Salad

Summer is here, and what better way to enjoy the sun and warmth than with a deliciously fresh Grilled Eggplant Panzanella Salad! We invite you to try this unique recipe and pair it with our 2017 Sta. Rita Hills Pinot Noir.

INGREDIENTS

2 small eggplants, sliced 1/2-inch thick
1 English cucumber diced
1/2 baguette
2 large cloves garlic, split
1 pound ripe tomatoes, coarsely diced
1/2 chopped sweet onion (small)
1/3 cup red wine vinegar
4 tablespoons extra-virgin olive oil
1/2 cup torn fresh basil leaves
Kosher salt and freshly ground black pepper
2-3 tablespoons pickled capers

PREPARATION

Step 1

Preheat grill or broiler and brush eggplant slices with olive oil. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices. Set aside.

Step 2

Slice the baguette down the middle lengthwise, rub each slice with the cut side of the garlic and brush with olive oil. Lightly toast the slices on the grill or under the broiler. Dice the bread and mince the garlic.

Step 3

Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.

THE PAIRING

2017 STA. RITA HILLS PINOT NOIR

Elegant and ‘old-world’ spice-box aromatics with umami, minerality, and the smell of the Santa Barbara mountains when on a hike. The generous and supple mouthfeel on the palate is powered by flavors of plums, wild strawberries, and dark cherries.

50% whole-cluster fermentation adds texture and weight, providing length and allowing the complex spice-driven aromatics to come into harmony with the rich texture and purity of fruit on the palate.

Made with fruit from multiple sites within the Sta. Rita Hills and aged in 20% new French oak.

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