About the Dish
A red wine with a purplish ruby color, moderately sweet tannins and a good balance of acidity. The key is to thoroughly stir-fry the eggplant so that the sweet flavour that oozes out from the lamb is coated in the eggplant. Stewed tomatoes, dried herbs and balsamic vinegar combine with wine to create a simple yet rich dining table.
- 100g Lamb (cut off)
- 1 Eggplant:
- 1 clove Garlic:
- 100g Fusilli
- 1tbsp Balsamic vinegar
- 1tbsp Red wine
- 1tbsp Tomato paste
- 1tbsp Dashi soy sauce
- A pinch Oregano (dried)
- Grated cheese: desired amount
- Olive oil, salt, pepper: each as needed
Cut the lamb into 1 cm cubes and the eggplant into 2 cm cubes.
Put minced garlic and olive oil in a frying pan and heat until fragrant. Add 1 and stir well. Sprinkle lightly with salt and pepper halfway through.
Add tomato paste and stir-fry to mix everything, then add oregano, balsamic vinegar, red wine, and dashi soy sauce and stir-fry until the juice is gone.
Adjust the taste with salt and pepper, add the boiled and drained fusilli and mix. If it’s not salty enough, sprinkle some cheese to taste.
Wine name: Barco Reale di Carmignano
Producer: Tenuta di Capezzana
Importer: Nichio Shoji