Monday, February 05, 2007

Eggplant Wine

Sometimes you just get a case of the "blahs" and you really don't feel like posting too much. Well, today is one of those days. I found this recipe while cruising the web and it can also be found at Jack Keller's site. (source)

Enjoy !!

You certainly can. The eggplant is a tropical Old World plant, Solanum melongena, cultivated for its glossy, ovoid fruit. The fruit, called aubergine in French, have long been used to make a reasonably dry white wine. The fruit must be ripe or the wine will taste woody.


  • 4 lbs eggplant
  • 2-1/2 lbs granulated sugar
  • 1/2 oz citric acid
  • 1/4 tsp tannin
  • water to make 1 gallon
  • 1 tsp yeast nutrient
  • Chablis wine yeast
Bring 1 gallon water to boil. Meanwhile, slice the fruit thinly. Removing the peeling is optional. Put sliced eggplant and sugar in primary. When water boils, pour over contents of primary and allow to cool to room temperature. Add remaining ingredients and cover with clean cloth. Ferment 3 days, then strain liquid into secondary and fit airlock. Rack every 30 days into sanitized secondary until wine clears and no further sediments are dropped during a 30-day period. Stabilize and rack into bottles. This wine improves with age. [Recipe adapted from Leo Zanelli's Home Winemaking from A to Z]