Dip a thick, meaty slice of eggplant in olive oil then dredge it with a Middle Eastern-inspired spice like Ras el Hanout, toss it on the grill and if you're careful, you'll create an addictive, spicy and creamy dish. This is the dish that allowed me to break free of a skeptical relationship I used to have with eggplant. Now I love it when it's properly prepared, and nothing can beat this preparation!
You're going to need something intense to stand up to the Ras el Hanout, but you don't want anything to simply blow away the eggplant flavor. There is a fine line here. Look for funky wines with assertively savory flavor.
Two to try:
Vina San Esteban In Situ Winemaker's Selection Carmenere - Carmenere is a great wine with beef, but its medium body, light herbal element and fresh berry fruit makes it work superbly here.
Clos Roche Blanche Pineau d’Aunis Rosé - A bit of an odd wine but one that marries fruit and peppery spice so wonderfully that I couldn't think of a better wine to try to pair with the eggplant. Maybe just tone down the spice a rub a bit, but this sounds smashing!