photo: m. charles

Grilled Eggplant in White Wine & Vinegar

recipe: m. charles

  • 2 eggplant, sliced
  • 1 tbsp olive oil
  • 1/2 cup white wine
  • 1/4 cup apple vinegar
  • cracked red pepper

  1. 1. Dip in oil and grill sliced eggplant on both side until slightly tender.
  2. 2. Then soak in wine and vinegar mixture for 2 hours.
  3. 3. Serve cold with sprinkle red pepper on top.

  4. VINI VERGANI recommends: Fiano di Avellino DOCG, 2007
    Producer: Di Meo, Salza Irpina, 100% Fiano
    Degustation notes: Straw yellow color with viridescent reflexes; notes of roasted nuts. Distinct and fresh flavor, beautifully modulated.