Michael, our sous chef, created this recipe in the original girl & the fig kitchen for an article on eggplants a few years ago. I love the way the grill looks with the purple-skinned eggplants lined up. This is a recipe you can start on your outdoor grill over a charcoal fire and finish over the stove. The balsamic vinegar helps caramelize the eggplant skins and give this soup a unique flavor.
Beverage Pairing: Château Roquefort Bordeaux Blanc, France. The complex mélange of flavors—sweet, bitter, smoky, sharp—in this dish demands a wine with same. Bordeaux Blanc, a mixture of Sauvignon Blanc and Sémillon, provides it. This wine is heavy on the former grape, giving it good acidity and bite, tempered by fresh fruit with a little toast and sweetness.