Eggplant dip has a smoky flavor
On a recent Zoom call with Jordan Winery’s chef and winemaker, we chatted about the winery’s newly released vintages and dishes to pair with them. I had planned a visit to the Sonoma Valley, but the pandemic hit; so this Zoom call was the next best thing.
When the world returns to normal, Jordan Winery may be a spot you want to add to your bucket list. The site is a beautiful chateau that transports you to somewhere in France, while the stunning gardens and hills remind you that you are right smack in California wine country. The winery is famous for its chardonnay and cabernet sauvignon and also the excellent olive oil.
Chef Todd Knoll offered up some pantry suggestions, like having a cupboard full of staples to help enliven simple recipes. He recommends having fresh herbs at the ready, substitutes like honey for sugar, and plenty of vinegars and oils to elevate foods that are in your refrigerator. He also suggests being open to using substitutions during this time of COVID-19. I have found bright dry spices to be a boon to my cooking lately. And I have been using different flavored salts, like vanilla or smoked salt, to add a bit of pizazz to basic recipes.
Here we have a creamy eggplant dip that has been cooked over an open fire, offering up a distinctively smoky flavor. If you don’t have a grill, you can still make this delectable dip by roasting the eggplants in a 400-degree oven for 40 minutes and substituting smoked salt for regular salt. Knoll recommends using Soom brand tahini, a sesame paste.
I have been making this all summer as a light dip to present before dinner or lunch, accompanied by a basket of fresh vegetables and crispy flatbread.