Roasted Eggplant with Crispy Garlic and Herbs

“The Old Vine Zinfandel is easily savored on its own but the earthy flavors of the roasted eggplant complement the bold fruit flavors of the Zinfandel, resulting in a greater depth of flavor for both.”
Tim Gleadall, AVV Culinary Director and Chef

Serves: 4

3 large, firm eggplants, cut into 1 1/2” cubes
2 Tbsp AVV olive oil
Salt and pepper, to taste
1/4 cup canola oil
6 garlic cloves, sliced very thin
Zest of 2 oranges
1 bunch fresh thyme, roughly chopped
1 bunch fresh tarragon, roughly chopped
1 bunch fresh dill, roughly chopped

Method of Preparation:
Preheat oven to 450° and line a baking sheet with parchment paper.

Toss eggplant in a large bowl with olive oil, salt and pepper. Place eggplant on baking sheet and roast in the oven for approximately 15 minutes.

In a shallow fry pan, over medium heat, heat the canola oil. Once the oil comes to temperature, fry garlic to golden brown (this will happen quickly), then transfer from oil to a paper towel to drain.

Combine baked eggplant and fried garlic in a large bowl. Add the orange zest and herbs and mix well.

Serve as a side dish, alongside beef, lamb, duck or squab.