Grilled Eggplant & Bourbon Mushrooms

This dish features tender grilled eggplant infused with garlic, parsley, and oregano, paired with rich, buttery mushrooms cooked in bourbon whiskey and caramelized shallots. The combination of smoky, charred eggplant and sweet, savory mushrooms creates a delicious and elegant vegetarian dish that pairs beautifully with the 2022 cade Cabernet Sauvignon, Napa Valley.

For the Eggplant:

• 2 eggplants (any variety)
• 2 tablespoons kosher salt
• ½ cup olive oil
• 3 cloves garlic (crushed)
• 2 tablespoons chopped parsley
• 2 tablespoons chopped oregano
• ½ teaspoon pepper
• ¼ teaspoon salt
• 1 lemon (halved)

• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 shallot (sliced)
• kosher salt
• 1 lb mushrooms (sliced, any variety)
• 1 tablespoon minced garlic
• ½ cup bourbon whiskey
• ½ tablespoon brown sugar
• salt and pepper to taste
• 1 tablespoon picked thyme leaves

Grill the Eggplant:

• Preheat the grill to medium heat. Slice the eggplant into ¼ inch thick slices. Salt both sides of each slice and let them sit for 15-30 minutes to draw out moisture. Pat the slices dry with paper towels.
• In a large dish, combine olive oil, crushed garlic, parsley, oregano, pepper, and ¼ teaspoon of salt. Place the eggplant slices in the oil mixture, ensuring they are well coated on both sides.
• Grill the eggplant slices for 4-6 minutes on each side until they are golden and have grill marks. Return the grilled eggplant to the oil mixture and let them sit until ready to serve.

• In a medium-sized sauté pan, heat the butter with the olive oil over medium heat. Add the sliced shallots and a pinch of salt. Cook until the shallots are caramelized.
• Add the sliced mushrooms and another pinch of salt. Sauté until the mushrooms have released all of their moisture and are lightly browned, reducing to about half their original size.
• Add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the bourbon whiskey and cook until it has completely evaporated. Stir in the brown sugar, and add salt and pepper to taste. Finally, mix in the picked thyme leaves.

• Plate the bourbon mushrooms first, then lay the grilled eggplant slices on top. Lightly squeeze lemon juice over the entire dish and garnish with fresh herbs and shaved carrots. Enjoy!