Beef Fillet With Spicy Eggplant Tomato Salsa
I love the nutty, sweet flavor of eggplant. Growing up I always ate it fried but have now discovered new ways to enjoy this healthy vegetable.
It marries beautifully with tangy tomatoes and tender slices of beef fillet. The oak flavor along with the initial flood of toffee, pralines, and vanilla in the bourbon really go well with the nuttiness of the eggplant. The acidity of the tomatoes and the spicy red pepper flakes balance the richness.
Pair this dish with a good quality Chenin Blanc or Riesling white wine. If you prefer reds, Malbec or Tempranillo goes down smoothly!