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Grilled Japanese Eggplant with Radicchio and Endive
Pair with: Jordan Cabernet Sauvignon
A simple study in bitterness enhanced by the grill and Jordan Estate Extra Virgin Olive Oil. A true vegetarian red wine pairing.
Preheat grill to a medium-high heat. Fill a bowl with ice water. Grill eggplant, turning frequently until completely soft. Transfer to the ice bath.
When cool enough to handle, peel eggplant from the stem down. Season and drizzle with olive oil. Reserve in a warm oven.
Bring a pot of seasoned water to a boil, then add lemon juice and endive. Reduce heat to a simmer. Place a small plate or pot lid on endive to submerge.
After 10-15 minutes, when endive is easily pierced with a paring knife, remove with a slotted spoon, quarter and hold with eggplant. Endive may be sautéed at this point to caramelize.
Lightly toss radicchio in olive oil and season. Grill until just barely cooked through. Some charring is recommended.
Arrange radicchio and eggplant on a warm plate and finish with sel gris, pepper, lemon juice, Jordan Extra Virgin Olive Oil and freshly cut herbs.