Celebrate the bounty of spring produce with Grilled Eggplant topped with Black Olive Tapenade-a vibrant vegetarian dish that pairs beautifully with Oceano’s ultra-low alcohol Syrah. The eggplant’s smoky, savory character and the tapenade’s briny depth highlight Syrah’s signature notes of black olive, plum, and pepper. This pairing is ideal for spring, when fresh vegetables and lighter fare take center stage, and is perfect for both casual lunches and elegant dinners.
Why This Recipe Pairs with Oceano Syrah
Eggplant and olives are classic “bridge ingredients” for Syrah, mirroring the wine’s earthy, fruity, and spicy notes. Grilling the eggplant adds a smoky dimension that matches the wine’s subtle smokiness, while the tapenade’s umami richness brings out the best in the Syrah’s flavor profile.
Materials Needed
- Grill or grill pan (or oven broiler)
- Pastry brush
- Mixing bowl
- Knife and cutting board
Ingredients
- 2 medium eggplants, sliced into ½-inch rounds
- Olive oil for brushing
- Salt and pepper
For the Black Olive Tapenade:
- 1 cup pitted black olives (Kalamata or similar)
- 2 tbsp capers
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
Directions
- Preheat grill or broiler to high.
- Brush eggplant slices with olive oil, season with salt and pepper.
- Grill eggplant for 7–8 minutes per side until tender and grill marks appear.
- For tapenade, combine olives, capers, garlic, parsley, olive oil, and lemon juice in a bowl. Chop or pulse in a food processor until coarse.
- Arrange eggplant on a platter, top each slice with tapenade, and serve.
This dish is a celebration of spring’s fresh flavors and a testament to the versatility of our ultra-low alcohol Syrah (3.5% alc by vol), making it a standout vegetarian option for seasonal wine pairings.
