Take advantage of eggplant season with this deliciously simple dip! The taste of smokey grilled eggplant together with the enticingly herbal fragrance of Niçoise olives is a great addition to your summer hors d'oeuvres table, and pairs wonderfully with our Rutherford Cabernet Sauvignon.
2-3 Italian eggplants
1 Tbsp Niçoise olives, pitted and chopped
1/2 Tbsp sun-dried currants
1/2 Tbsp basil, shredded
1/2 Tbsp thyme leaves, chopped
1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil, as needed
2 sheets lavosh or other flat bread
1/2 tsp Portuguese paprika
Salt and pepper to taste
Split eggplants lengthwise and score flesh deep, but not through the skin. Salt generously and allow to rest for 5 minutes. Pat dry of excess water. Season with pepper and Round Pond Italian Varietal Olive Oil and grill flesh down first, then skin side until charred and tender.
Allow to cool slightly. Scoop out flesh and blend in food processor with olives, currants, basil and thyme, adding Round Pond Italian Varietal Olive Oil in a thin stream until emulsified. Mixture should be lighter in color and thicken in texture. Taste, and add salt and pepper as needed.
Cut lavosh into desired shapes or sizes. Brush with Round Pond Italian Varietal Olive Oil. Season as desired with paprika, salt and pepper, and grill until crisp, 1-2 minutes per side.
Serve dip at room temperature or slightly chilled. Enjoy!