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Warm Sausage, Eggplant & Potato Salad
WINE:
Color: Red, Varietal: Syrah / Shiraz, Vineyard: TAZ Goat Rock, Year: 2004, Region: Santa Maria Valley, California
FOOD:
Meat - Pork
COMMENTS:
Eggplant is a surprisingly good partner with red wines like Syrah, Zinfandel, Merlot, Malbec, Petite Sirah and Cabernet Sauvignon. It's the combination of the eggplant's creamy, palate-coating texture and its skin's slight tannin-like quality and occasional bitterness that brings it and the wine together, though other flavors in a dish can also play an important role.

You can also grill the sausages and eggplants. If grilling, cut the eggplants in half lengthwise instead of into bite-size pieces.
RECIPE:
INGREDIENTS:

5 medium Asian eggplants, about 1-1 1/2 pounds (see Note)

4-7 tablespoons olive oil, or as needed

Kosher salt and pepper to taste

1 1/2 pounds small Yukon Gold

potatoes

1 pound tender green beans

3/4 pound link sausage, such as kielbasa or bratwurst

6-8 ounces mild salad greens (optional)

Chopped green parsley (optional)

Dressing

3 tablespoons sherry vinegar

1 1/2 teaspoons smooth peanut butter

3 tablespoons extra virgin olive oil (not too peppery)

Kosher salt and pepper to taste

INSTRUCTIONS:

Preheat oven to 425º. Cut the eggplant into bite-size pieces; toss with 1-2 tablespoons oil and season with salt and pepper. Spread onto a baking sheet. Cut the potatoes into 3/8-inch rounds; toss in 2-3 tablespoons oil and season. Spread out in a single layer on a separate baking sheet (there will be too many to fit onto the same one holding the eggplant). Place baking sheets into the oven and roast until the eggplant is soft and the bottoms of the potatoes are browned and they can be easily pierced with a knife, about 20-25 minutes. Meanwhile, trim and discard the stem ends of the green beans then cut into about 1-inch lengths; toss in remaining 1-2 tablespoons oil and season. Roast on a third baking sheet until cooked but still crunchy, about 7-10 minutes, depending on the thickness of the beans.

Cook or grill sausage; cut in half lengthwise then slice into 1/4-inch half moons. Set aside and keep warm.

For the dressing: In a small, deep bowl, whisk vinegar and peanut butter together. Continue whisking as the oil is slowly drizzled into the bowl. Season to taste with salt and pepper. Set aside. The dressing can be made in advance.

Assembly: Gently combine the warm eggplant, potatoes, green beans and sausage in a large bowl. If using, toss salad greens with some extra virgin olive oil, salt and pepper then divide between four plates. Place the vegetable-sausage mixture on top of the greens; drizzle mixture with the dressing. Garnish with chopped parsley if desired. Serve while vegetables are still warm.

Serves 4-6

Note: Asian eggplants are long curvy cylinders and relatively small in diameter, which means they than have more skin-to-flesh than the more common globe eggplant and hold their shape a little better after cooking.

If making half this recipe, you can fit everything onto one baking sheet. Start roasting the eggplant and potatoes, then add the green beans to the baking sheet after 10-15 minutes.
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