April 28, 2022

Greek Bolognese with Grilled Eggplant

Recipe by Dena Shaskan
Pairing 2021 Nero d’Avola – Redtail Vineyard
Serves 4

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Ingredients

2 Lbs Ground Lamb or Beef
1 Medium Yellow Onion
3 Cloves Garlic, Chopped
2 28 Oz Cans Diced Tomato
1 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Cinnamon
1/4 Tsp Clove
1/4 Tsp Allspice
1/4 Tsp Ground Ginger
1 Large Eggplant, Cut in 1 1/2 inch slices
Olive Oil
Grated Fontina or Parmesan Cheese

Instructions

In a large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet.

Add the onions and garlic to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the remaining spices and tomatoes. Cook until the mixture is thickened, about 15 minutes.

Rub each side of the eggplant slices with olive oil, salt and pepper and grill on a BBQ grill or a stove-top grill pan over medium-high heat for 2 minutes each side or until completely soft.

Place grilled eggplant on serving dish, top with Bolognese and garnish with grated cheese.

Enjoy with a glass of LangeTwins Single Vineyard Nero d’Avola from the Redtail Vineyard for the perfect pairing.

Dena Shaskan

With a degree from the Culinary Institute of America in New York, Chef Shaskan prides herself in cuisine that is artful, delicious, and local.

Before venturing into business owning, Dena Peterson Shaskan served as the Executive Chef of Café Modern inside the Modern Art Museum of Fort Worth for 11 years. The restaurant was named by Gourmet Magazine as one of the nation’s top restaurants! Chef Dena was also in catering for over 25 years, earning rave reviews and a loyal following across the metroplex. We are honored to call Dena a friend, so thankful that she is part of our extended LangeTwins family, and appreciate her amazing talents creating recipes to pair with our wines.