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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

Last Call
Platinum
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
Pinot Noir
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Roasted Eggplant and Peppers

Castoro


Ingredients

1 medium eggplant
2 medium bell peppers, 1 red & 1 yellow
3 tsp. balsamic vinegar
1 Tbs. fresh oregano, coarsely chopped
4 Tbs. olive oil
2 fresh garlic cloves
salt & freshly ground black pepper


Instructions

Crush the garlic into the olive oil in a small bowl and set aside for 10 min. Preheat oven to 475 degrees.

Slice 1/3 off the eggplant lengthwise, then place the large section cut-side down and slice it in half lengthwise again. Cut the 3 sections crosswise into ¼ inch slices, lightly salt them, and let them drain in a colander for 10 min.

Toss the eggplant with ½ the garlic oil in a mixing bowl and add fresh ground pepper. Spread the eggplant loosely on a cookie sheet and roast in the oven about 12-15 min., turning once.

At the same time, broil the whole peppers aggressively, turning them until they are dark and blistered on all sides. Place them in a plastic bag, twisting the end to seal, and let them sweat at room temperature for 10 min. Cut the peppers in half lengthwise and discard the core and seeds. Use the back of a knife to scrape off the charred skin, then slice into ½ inch strips.

In a large bowl, toss the eggplant, pepper strips, chopped oregano, balsamic vinegar and the rest of the garlic oil together. Let the mix sit for 30 min. at room temperature. Present with chunks of Parmesan or Pecorino cheese and toasted, sliced baguette, or ciabatta bread. Serves 6.



    Suggested Pairings

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