Your Cart
Your cart is empty.
Let us help you fill it.
This elegant side dish is the perfect accompaniment to a roasted leg of lamb and Cabernet Sauvignon.
8 Japanese eggplants
4 tablespoons Jordan Extra Virgin Olive Oil
Sea salt and freshly ground black pepper to taste
1 bunch fresh basil
Pierce eggplants with a fork and grill on high heat for 8-10 minutes, or until completely soft. Immediately plunge into an ice bath and let rest. When cool to the touch, peel from the stem down and place whole eggplants in a sauté pan with olive oil, salt and pepper.
Leave the pan uncovered and place in an oven preheated to 325 degrees for 10 minutes.
Transfer the eggplant to a serving dish and garnish with fresh basil.
Join our winery loyalty program today and receive 3,000 bonus points. To place an order, you must create an account. Membership is complimentary.
Need help? Please call 1-800-654-1213
