February Recipe

Tandoori-Spiced Eggplant and Chickpeas

with Lange Estate Pinot Gris “Reserve” 2008

With Valentine’s Day impending, you’d think I’d post a recipe containing aphrodisiacal or ridiculously rich ingredients. But I’m posting a simple and heart-healthy recipe that, at last taste, absolutely rocked with our 2008 Pinot Gris “Reserve” (which, by the way, is almost sold out). Consider it my nod to happy tickers and perfect pairings.

I cannot take credit for this recipe. A good friend of mine (and wine industry colleague) has an aversion to what she calls “meat-shaped-meat” and eats vegetarian a good deal of the time. She found the recipe and altered it, and I made a few modifications of my own.

Ingredients:

2 large garlic cloves, minced

Kosher or sea salt

2 t. Tandoori spice (prepared, or, if you like to start from scratch, you can mix your own)

1/2 C. olive oil

1 medium eggplant, peeled and cut in to 1″ pieces

1 large white onion, cut in to wedges

15 oz. can of chickpeas, drained

1/4 C. fresh ginger, julienned

1 bag pre-washed spinach or arugula

plain yogurt & naan

Directions:

Preheat the oven to 425°. On a work surface (or with mortar & pestle), mash the garlic to a paste with a pinch of the salt. In a large roasting pan, mix the garlic paste with the tandoori spice and olive oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach or arugula and roast just until wilted, about 2 minutes. Serve with warm naan and yogurt and pair with Lange Estate Pinot Gris “Reserve” 2008. (You could pour the Lange Estate Pinot Gris “Willamette Valley” 2008, too).

Variations: If you require fleshy protein, you could add sauteed chicken or shrimp at the last minute. I’ve also added carrot, cut on the bias in thin pieces. Feel free to play around with seasoning (yellow curry or Madras curry), but note there really was some serious flirting between the Tandoori spice and Lange Pinot Gris “Reserve.”