In honor of Columbus Day, I decided to try a recipe and wine pairing recommended by Amy Sherman, who writes the top ranked blog "Cooking with Amy." She contributes all of the recipe and wine pairings we feature. I chose her Grilled Eggplant Sandwich recipe because it was paired with our delicious Spanish Tempranillo.
Now, I want to start by saying how delicious this sandwich was. Yet as I was making it, I posted what I was cooking on my facebook account and my sister immediately piped in that the sandwich sounded gross. Isn't it funny, how sometimes the mention of a vegetable-based recipe is an immediate turn-off for so many people? I cannot tell you how much you are missing if you think this way. I'm in no way a vegetarian. I love my meat but have come to realize I don't need it at every single meal, and there are some vegetarian meals that are absolutely delicious. This recipe is one of those meals, with the sun-dried tomatoes in particular carrying a texture and taste worthy of a "meaty" starring role.
The second point I'd like to make is how easy this recipe is to make!! While I love to challenge myself every once in awhile with a super complicated recipe, usually I just don't want to have to work all that hard in the kitchen. Especially after a long day at work. This recipe is going to make it into my regular meal rotation because it is delicious and so easy to make.
The key to this sandwich is striking a perfect balance between its many hearty ingredients. We were fortunate to find an excellent, crusty, airy ciabatta loaf. After a good pressing, biting into it one was met with a soft explosion of flavor and texture.
The wine proved a great complement to the meal and finished nicely. The Tempranillo fired off consistent spicy notes that really enhanced both the creaminess of the Manchego as well as the tangy eggplant and sun-dried tomato. Moreover, it left a simmering impression particularly pleasant during this shift in the seasons. Looking forward to meeting this menu again!
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