Aubergine parmesan is delicious, hearty and satisfying. The aubergine is layered with parmesan cheese and herby tomato sauce, then baked. The result is lots of richness with a creamy aubergine texture. The tomato sauce serves as a flavour platform and makes the aubergine and parmesan base notes work. The best wine needs enough richness to combat that of the dish. Silky fruit and loads of acidity will lighten the depth of the aubergine and parmesan.
Antinori Peppoli Chianti 2005, Tuscany, Italy
There are just a few Tuscan wine empires, and Antinori ranks in the top three for both business acumen and consistently great wines. This Peppoli comes from a single estate, which, in the finest Tuscan tradition, also produces top-notch olive oil. The wine is rich and full of ripe, spicy fruit - a perfect place to start when pairing with aubergine parmesan. The generous fruit massages the texture of the aubergine and the savoury parmesan provides the combination with an excellent platform to hold onto the oak in the wine.
Available for HK$165 from Maxxium (tel: 2845 5995)
Martinborough Vineyard Pinot Noir 2006, Martinborough, New Zealand
This excellent pinot is winemaker Larry McKenna's piece de resistance. It's stunning: rich, complex and fruity, with cherry and ripe fruit supported by just the right amount of oak. Its silky textures and richness are a perfect match for aubergine parmesan. The contrast comes from the hearty finish of the dish and the lingering focus of the pinot. It's a stunning wine to serve to good friends.