Aromatic aubergines with spicy tomato ragout – the perfect wine pairing
This dish combines the savoury richness of baked aubergines with an intensely spicy tomato ragout and the nutty saltiness of Manchego. A combination of Mediterranean lightness and deep umami flavours. But which wine goes best with this aromatic dish? Carménère from Chile is the ideal choice – strong, spicy and with just the right freshness to balance the flavours.
Which wines go best with this meal?
The baked aubergines provide a velvety, almost creamy texture that combines with the spicy, slightly acidic tomato ragout. The mature Manchego provides a nutty, savoury note that gives a lovely umami depth. The right wine pairing should have enough fruit, acidity and structure to complement the tomatoes and cheese, but not be dominated by the delicate aubergines.
1st Carménère from Chile
➡ Why? Carménère impresses with spicy pepper notes, dark berry fruit and a fine chocolate note, which harmonise perfectly with the Manchego and the tomato ragout. The velvety tannins ensure a perfect balance and round off the flavours. ✔ Recommended region: Colchagua Valley, Chile
2. grenache/garnacha from France or Spain
➡ Why? The fruity, velvety nature of a Grenache brings a wonderful juiciness and spiciness that rounds off both the aubergine and the tomato ragout. The medium tannins provide a pleasant structure. ✔ Recommended region: Priorat, Spain or Côtes du Rhône, France
3. nero d’Avola from Sicily
➡ Why? This Italian red wine has strong cherry notes, a fine spiciness and soft tannins that harmonise perfectly with the sweet and spicy notes of aubergine and the intense Manchego. ✔ Recommended region: Sicily, Italy
The recipe:
Baked eggplants with tomato ragout and Manchego
Cooking utensils
- 1 Knife & chopping board
- 1 Baking tray with baking paper
- 1 Pan for the tomato ragout
- 1 Grater for the Manchego
Ingredients
2 large eggplants
For the tomato ragout:
- 400 g chopped tomatoes Can
- 1 small onion finely diced
- 1 Garlic clove chopped
- 1 Tbsp olive oil
- 1 teaspoon oregano
- ½ teaspoon cumin
- Salt & pepper to taste
100 g Manchego cheese, grated
1 tbsp olive oil for coating
Preparation
Prepare & bake the eggplants:
- Cut the eggplants in half and carefully score the flesh with a knife.
- Brush with olive oil, season lightly with salt and place on a baking tray.
- Bake at 200 °C (top/bottom heat) for approx. 20 minutes until the flesh is soft.
Prepare the tomato ragout:
- Heat the olive oil in a pan and sauté the onions and garlic.
- Add the tomatoes, oregano, cumin, salt & pepper.
- Simmer for about 10 minutes until the ragout has thickened slightly.
Stuff & gratinate eggplants:
- Lightly mash the soft eggplant flesh with a fork.
- Spread the tomato ragout on top and sprinkle with grated Manchego.
- Bake in the oven for another 10 minutes until the cheese is golden brown.
Recommended side dishes
- Crispy baguette or ciabatta
- Fresh rocket salad with lemon dressing
- Roasted chickpeas with paprika
