Some recipes embody the generosity and comfort of Italian cuisine. Eggplant Parmigiana, layered with melting slices of golden eggplant, fragrant tomato sauce, and gratinated cheese, is one of them.
Today, we invite you to revisit this great classic by pairing it with a surprising and elegant drink. Pyra is a non alcoholic blend by Tempera, featuring intense red fruit notes, smoked black tea, and a subtle hint of Malabar black pepper.
A pairing that makes sense. The dish’s creamy richness finds balance in Pyra’s tannic and spicy structure, while its fruity aromas enliven the freshness of tomato and aromatic herbs.
The Eggplant Parmigiana recipe
Serves 8
Ingredients
Eggplants
3 Sicilian purple eggplants
Flour, panko breadcrumbs, and olive oil as needed
1 egg
Salt
Scamorza sauce
1 garlic clove
50 g onions
1 sprig thyme
200 g cream
100 g scamorza
1 cooked potato
Olive oil, salt, pepper
Chopped tomatoes
1 garlic clove
1 sprig thyme
150 g onions
100 g shallots
500 g tomatoes
1 bunch basil
Olive oil, salt, pepper
Finishing
20 g baby basil
15 g tarragon
60 g Grana Padano
25 g pine nuts
Preparation
-
Eggplants
Slice into 2 cm rounds, then coat in flour, beaten egg, and panko.
Fry until nicely golden and season with salt.
Finish cooking in the oven at 180 °C, add the chopped tomatoes and Parmesan.
Gratinate under the salamander or broiler. -
Chopped tomatoes
Blanch, deseed, and dice the tomatoes.
Mix with garlic, onions, basil, olive oil, salt, and pepper. -
Scamorza sauce
Sweat the garlic, onions, and thyme in olive oil.
Add the cream and reduce by half.
Remove the thyme, add the scamorza and potato.
Blend, strain through a chinois, and keep warm. -
Finishing
Add a mix of basil and pine nuts.
Spoon over the scamorza sauce.
The pairing with Pyra by Tempera
The indulgent intensity of the Parmigiana meets the elegance of Pyra.
Its red fruit notes of blackcurrant, blackberry, and sour cherry bring freshness against the roundness of the cheese.
The smoked black tea echoes the gratinated and lightly caramelized cooking of the eggplants.
Finally, Malabar black pepper lifts the herbal aromas and extends the tasting with a gentle spicy finish.
A pairing that proves a complete gastronomic experience does not always require alcohol. Authenticity, balance, and intensity are all there.
Perfect to try at a dinner with friends or to elevate a Sunday meal.
With eggplant Parmigiana and Pyra, let yourself be carried away on a gourmet journey of Mediterranean and spicy flavors.
