A middle-eastern approach to eggplant and mushrooms. A recipe loaded with umami flavors that will fill you up. You can add some spices such as clove or rosemary to add an additional boost to the dish. You can also substitute beef with ground lamb for a tastier result. Or, roast the eggplant in the oven for 20 minutes before adding the meat filling and then roast it again for another 5 minutes to create a great texture without the smoky flavor.
This recipe is perfect with red wines, especially medium-bodied red wines that have high acid and a nice freshness. Here are our suggestions for wines you should try with this recipe:
- Cabernet Franc
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