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                                                                  Jean-Georges Vongerichten transforms Gewürztraminer, a fruity white wine, into a light syrup. After swirling it with extra-virgin olive oil, basil and bacon, he drizzles the dressing over eggplant ravioli. It would also be superb on a green salad.

                                                                  Ingredients
                                                                  • Yes No 3 1 lb asian eggplant
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1/2 2 oz lb lean bacon 2 ounces 1/2 inch thick lardons, 6 ounces
                                                                  • Yes No 1/2 cup gewürztraminer
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1/4 cup chopped basil stems
                                                                  • Yes No 1/4 cup thinly sliced green apple
                                                                  • Yes No 1 whole cloves, whole
                                                                  • Yes No 1 tbsp diced mint
                                                                  • Yes No 24 wonton wrappers
                                                                  • Yes No 1 large egg white
                                                                  • Light a grill. Score the cut sides of the eggplants in a crosshatch pattern, slicing down to the skin but not through it. Brush the eggplants generously with olive oil and season them with salt. Grill the eggplants over high heat, turning once, until they are charred and soft, about 10 minutes. Transfer the eggplants to a baking sheet and let cool.
                                                                  • In a medium saucepan, cook the bacon lardons over moderate heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Using a slotted spoon, transfer the lardons to paper towels. Discard the fat and wipe out the pan.
                                                                  • In the same saucepan, combine the sliced bacon, wine, vinegar, basil stems, apple and clove and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Strain the sauce into a small saucepan. Stir in the 1 1/2 teaspoons of olive oil and season the sauce with salt. Keep warm.
                                                                  • Scoop the eggplant flesh into a medium bowl, leaving some of it in small chunks. Stir in the mint and season with salt.
                                                                  • Set out 4 wonton wrappers on a work surface. Moisten the edges with egg white and place a rounded teaspoon of the eggplant filling on each wrapper. Fold the wontons into triangles and press to seal, releasing all of the air. Repeat with the remaining wontons and filling.
                                                                  • Bring a large pot of salted water to a boil. Add the ravioli and cook until tender, about 2 minutes. Using a slotted spoon, transfer the ravioli to bowls. Drizzle the dressing on top. Garnish with the crisp bacon and chopped basil and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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