FOOD and WINE | Eggplant “Mezze” my style | Zonte’s Footsteps, Sauvignon Blanc Excalibur 2016, Adelaide Hills

Eggplant “Mezze” my style | Zonte’s Footsteps, Sauvignon Blanc Excalibur 2016, Adelaide Hills

One of my all time Middle Eastern Mezze favourites. Plum, rich and meaty pan fired eggplants topped with a tangy yogurt sauce and finished up with crunchy Pomegranate kernels. This dish entails all the flavours of the Middle East – the cradle of human society (knowledge and food) with its rich culture, traditions and history. Eggplants, Preserved lemons, Sumac, Mint, Garlic, Almonds and Pine nuts are all key ingredients and flavours of this region. This Recipe combines all of them perfectly with its flavour and texture. This is not too hard to do – try it and you will love it. Serve with warm pita (flat bread). This is a perfect dish for any Party, BBQ and Event you plan at home or you can bring.

 

I recommend the following Award Winning white wine with this tangy and rich flavoured dish:  

A perfectly chilled glass of Zonte’s Footsteps Excalibur Sauvignon Blanc 2016, Adelaide Hills, Australia with its floral will balance off the tangy Eggplant Mezze with its tropical passionfruit aroma and accompanythe dish with its strong pineapple like acidity.

 

Please find below my Recipe with step-by-step guide.

Quantity  PORT: 4-6  | Preparation time:  45 minutes | Cooking time:  10 minutes                          ………..

 

INGREDIENTS

QUANTITY       UNIT         PRODUCE

1                       PC            Eggplant large  (450 – 500 GR) washed, sliced 2cm thick

5                       GR            Salt cooking

50                     ML            Olive oil cooking

As needed                         Black Pepper mill

200                   ML            Greek natural yogurt (not sweetened)

½                      PC            Freshly squeezed lemon juice

1                       PC            Garlic clove, peeled, finely chopped

10                     GR            Preserved lemon, finely chopped

10                     GR            Mint fresh, washed and finely chopped

5                       GR            Flat parsley, washed and finely chopped

5                       GR            Sumac powder

20                     ML            Extra Virgin Olive oil

As needed                         Sea salt flakes

As needed                         Black pepper mill

30                     GR            Almond flakes toasted

30                     GR            Pine nuts toasted

5                       GR            Preserved lemon cut into fine cubes

10                     GR            Mint and Flat parsley fresh, washed and finely chopped

40                     GR            Pomegranate kernels (fresh)

20                     ML            Extra Virgin Olive Oil

 

MISE EN PLACE | PREPARATION:

1. Sprinkle sliced eggplants with salt (cooking), Rest aside for 20-30 minutes
2. Wash eggplant slices thoroughly under running water, dry with kitchen paper towel

(PS: this process (salting of eggplant slices) will take away the slight bitter flavour from the eggplant)

3. Heat up olive oil (cooking) in sautéing pan, place seasoned (with black pepper) eggplant slices and pan fry golden brown on both sides (must be soft – not overcooked) 
4. Place on kitchen paper towel, drain off well, keep aside
5. Toast almond flakes and pine nuts (no oil) in a pan golden brown, keep aside
6. Mix yogurt, lemon juice, garlic chopped, preserved lemon chopped, mint and parsley chopped,, sumac powder and extra virgin olive oil. Mix well, season with sea salt flakes and black pepper mill, keep aside
7. Arrange eggplant slices (cold) in a serving platter (round or square) overlapping and covering the base of the serving dish. Spread cover with the yogurt sauce. Garnish sprinkle with toasted almond flakes, pine nuts, chopped mint and flat parsley, chopped preserved lemon and Pomegranate kernels. Drizzle with Extra virgin olive oil.

 

REMARKS | COMMENTS | SUGGESTIONS:

1. Serve with warm flat bread (pita bread)
2. Goes well with a chilled glass of Zonte’s Footsteps Sauvignon Blanc Excalibur 2016, Adelaide Hills

 

How to make Preserved lemon:

1. Sterilise a glass jar (fill up with boiling water and let rest / stand for 5 minutes, lid as well to be poured over (sterilized) with boiling water, keep aside till dry (air dry) – (do not touch inside of jar and lid with your hands fingers)
2. Place washed and sliced lemons (1) into the jar, add crushed bay leaf (1) and crushed cloves (1), add salt cooking (20 Gr) and 1 pinch of sugar
3. Stir with spoon (no fingers)
4. Cover with lid (close tightly), label (date) and store in your fridge.
5. After 1 week the fermentation process is on its way and you can already use some preserved lemons (use tools not your fingers when taking some out of the jar)
6. Well stored and looked after preserved lemons can last for a long time.
7. A great staple to have in your kitchen – adding that special tangy / lemon flavour to your dishes!

 

BON APPETITE

Martin – Chef and Guide Dog User