A perfectly savory match for Sherry Week
Savory miso-coated eggplant is the perfect match for Amontillado
Do you remember when we talked about sherry last year for Sherry Week? It’s an ancient wine from the south of Spain, specifically around the city of Jerez in Andalucía, and is unique in the world. It’s made either with a special yeast called flor; oxidized—intentionally exposed to oxygen, which is usually considered to be damaging for wine—or both, and then it’s fortified for longer keeping. It can taste dry, salty, nutty, rich, savory…not always flavors we use to describe other types of wine!
Sommeliers and Spaniards love sherry because of its ability to perfectly match with food, whether you are drinking the lightest sherries like Fino and Manzanilla, which go beautifully with olives and tinned fish, or the more aged ones, like Oloroso, which is incredible with jamón and stews like rabo de toro, braised oxtails.
Today, I want to share a recipe from our newest restaurant in New York, The Bazaar, which (as I told you about this summer), combines the flavors and techniques of Spain and Japan. The recipe is for Miso Eggplant, a dish we shared with you a few months ago, when R&D chef Koji Terano was testing it in our kitchen.
Well, today I wanted to give you the recipe! It’s amazingly simple to make, and comes out looking (and tasting) super impressive. And better yet, it’s a perfect dish to make for Sherry Week. If you want to pick up a bottle of Amontillado, our team’s Spanish wine director Jordi Paronella would recommend Lustau Almacenista Amontillado del Puerto Obregon (around $30 for a 500ml bottle); Amontillado Cruz Del Mar (around $25 for a 375ml bottle); El Maestro Sierra 12 Year Amontillado (around $35 for a 375ml bottle); or La Cigarrera Amontillado Viejo (around $80 for a 375ml bottle).
I know the world of sherry can be a little complicated, but if you go into a well-stocked wine shop and ask about Amontillado—you can mention any of these bottles to get the conversation started—I’m sure you will find someone who is super excited to talk to you about these amazing wines.
Make the dish, find yourself a bottle of amontillado, and tell me what you think of the pairing!
Oh, and one last thing—I’m going to be launching something new, big, and fun tomorrow, and you guys will be the first to know! Keep your eyes open……
Roasted Miso Eggplant
The Bazaar New York
Serves 4 to 6 as a side