PINOT PAIRING- JAPANESE EGGPLANT

INGREDIENTS:

2 Japanese eggplants, sliced on bias and cut 1/3 of an inch thick
As needed olive oil
Salt and pepper
Garnishes Furikake, blanched snap peas and flower petals

Black Garlic Miso

Yields about a pint
100 grams Kalamata olives, pitted
100 grams Black Garlic
5 grams espresso powder
100 milliliters water
60 grams Molasses
50 grams Honey
60 grams white miso
Zest from 2 lemons
10 each cardamom pods, toasted and ground
2 grams fennel seed, toasted and ground

METHOD:

Preheat oven to  375°.

Line a sheet tray with parchment paper. In a large bowl toss the eggplant with oil and season with salt and pepper. Lay eggplant on sheet tray and back for 12 to 15 minutes or until tender.

Combine all the above in a blender and blend until smooth. If needed add a little more water to assist in blending.

Courtesy of Mark Caldwell, Executive Chef Davis Estates