This is the second of my reivews for a couple of the amazing wines available here in grey old blighty all the way from sunny California.
Today I've paired the rich and spicy Lodi Zinfandel from Ravenswood with a hearty vegetarian Italian classic of smoky aubergines, garlicky tomato sauce and a mountain of gooey cheesy lushness!! This recipe is great by itself or as a side to some garlic and herb Roast Lamb Shoulder.
If you haven't visited yet and arn't sure about all this American hooch, then check out the Discover California Wine site, it will help explain all the many wonderful varietals and give you plenty of booze for thought when planning a trip to the 'home of the brave'.
If you're already at home with some of the heavier, spiced South African reds, then you will definately enjoy the tobacco infused intensely fruity Zinfandel, it goes perfectly well with the bonfire season. Enjoy!
Melanzane alla Parmigiana
Serves 4
Preparation Time - 35m
Cooking Time - 1 hr
Beverage Suggestion - Zinfandel
Ingredients
2x Aubergines, sliced into rounds
410g or 2 Cups Marzano Tomatoes (tinned), chopped
1x Red Onion, finely Chopped
2x Garlic Cloves, finely chopped
250g or 2 Cups Mozzarella, sliced
2 tbsp Olive Oil
10g or 1/3 Cup Basil, chopped
1x Red Chilli, chopped and seeds removed
4 tbsp Red Wine
1 tbsp Tomato Puree
50g or 1/2 Cup Parmesan, grated1 tbsp Sea Salt
Cracked Black Pepper & Sea Salt to taste
Directions
1. Salt the aubergine rounds and leave for 30m
2. Rinse and dry the aubergine
3. Heat the griddle pan until it is smoking
4. Lightly oil each round, and griddle until marked
5. Set aside the aubergine
6. Fry the onion, garlic and chilli in the remaining oil until soft
7. De-glaze the pan with the red wine
8. Add the tomatoes, puree and basil
9. Stir in the aubergine
10. Season to taste
11. Layer the tomato mixture and mozzerella in the oven-proof dish
12. On the final layer of cheese, sprinkle over the parmesan
13. Bake at Gas Mark 5/375f/190c for around 30m until bubbling and golden on top




