For vegetarians looking for something different - try this eggplant with our Blood Orange Syrup to give it a little kick! This pairs great with our Rutherford Sauvignon Blanc.
2 globe eggplants
1 cup bread crumbs
1 cup mayonnaise
½ cup Round Pond Blood Orange Citrus Syrup
1 tsp finely chopped jalapeno pepper
Preheat oven to 375 degrees. Mix Round Pond Blood Orange Syrup and jalapeno pepper together. Let stand while preparing eggplant.
Slice eggplant into ½ inch thick rounds. Spread bread crumbs onto a large plate and coat one side of eggplant with thin layer of mayonnaise, then press into the bread crumbs to coat. Flip over and repeat on other side of eggplant round. Place all breaded eggplant rounds a sheet pan and bake in oven for 6 – 8 minutes or until is browned. Flip over to the other side and bake for 3 more minutes. Drizzle Blood Orange Syrup over eggplant and serve.
Recipe by Round Pond's Jeff Dawson