Thursday, May 21, 2020

Lamb Stuffed Eggplant and a Perfect Wine from Galilee #WinePW

Disclosure: I received samples from Gregory+Vine for this event.  All writings, opinions and ideas expressed are purely my own.  I received no monetary compensation for this post.

Tender baby eggplant stuffed with a fragrant lamb and pine nut mixture was the perfect dish to pair with this amazing Cabernet Sauvignon from Israel.

Lamb Stuffed Eggplant and wine

Welcome to a special edition of Wine Pairing Weekend...............

Jeff of Food Wine Click  arranged for our group to receive some wonderful samples from Yarden Wines.  Yarden imports wines from two Israeli vineyards,  Golan Heights Winery and Galil Mountain Winery.  You can learn more at Jeff's Preview Post.


I received a bottle of Gilgal Cabernet Sauvignon  and a bottle of Yarden Sauvignon Blanc.  I am going to share my pairing and tasting notes for both bottles and then share the recipe for Lamb Stuffed Eggplant that was simply amazing.

I was so excited to receive these wines.  I had never tried wines from Israel before and was psyched that these bottles came from the land of Galilee.  This is an ancient wine area where wine has been produced since the time of Christ and probably before His birth.

dinner plate and wine

I'm going to start with the first bottle that I opened,  a 2019 Yarden Sauvignon Blanc that I paired with Mahi Mahi Matecumbe.


This Sauv Blanc poured nearly clear.  I got citrus on the nose and found it to be bright, crisp and medium bodied.  During the summer, my tastes start to lean towards the white wines that pair so nicely with lighter foods and salads.  This wine is perfect for a summer sipper of for pairing with a summery dish like the Mahi Mahi Matecumbe.


I then opened the bottle of Gilgal Cab Sauv.  Cab Sauv is our wine of preference so I was excited to try this one.  It did not disappoint.  It poured a deep dark red with black overtones.  It is full bodied and smooth with berry notes and a peppery finish.

I can see this wine going great with grilled steaks or burgers.  I am making a pot roast on my smoker this week and I wish I had another bottle to open because I think that would be an incredible pairing.

Lamb Stuffed Eggplant

My pairing with this Middle Eastern dish was spot on.  The spices, flavors and aromas of this dish played off the smokiness and spice of the wine perfectly.  It was soooooo good.

Please join us on Saturday morning, 5/23,  at 11 AM ET as we get together for Twitter Chat and discuss these amazing wines from Israel.  You will find us by following #WinePW.  Hope to see you there.

Here are the topics we will be discussing......

#MiddleEastern, #lamb, #Eggplant, #cinnamon,
Entrees, Lamb
Yield: 3 servings

Lamb Stuffed Eggplant

Lamb Stuffed Eggplant

Tender Baby Eggplant stuffed with cinnamon spiced Lamb and Pine Nuts.
Prep time: 30 MCook time: 1 hourTotal time: 1 H & 30 M


  • 3  baby eggplant, halved lengthwise
  • 2 T. olive oil, divided
  • salt and pepper, to taste
  • 1 1/2 t. ground cumin
  • 1 1/2 t. paprika
  • 1 T. cinnamon
  • 1 sweet onion, chopped
  • 1 lb. ground lamb
  • 3 T. pine nuts
  • 2 t. tomato paste
  • Handful parsley leaves, chopped
  • 1 t. sugar
  • juice of 1/2 lemon
  • one cinnamon stick


  1. Place the eggplant, flesh side up in a baking dish.  Brush with half of the olive oil and season with salt and pepper.  Place in a preheated 425* oven for 15-20 minutes, until browned.
  2. While eggplant bakes, combine the cumin, paprika and cinnamon in a small bowl.  Set aside.  Heat the remaining olive oil in a large skillet over med high heat.  Add the onions and half of the spice mixture.  Cook, stirring often until onion is softened.  Add the ground lamb and cook, breaking up with a spoon, until brown and crumbly.  Remove all but 1 Tablespoon of the drippings.  Stir in the pine nuts, tomato paste, parsley and a teaspoon of the sugar.  Spoon this filling onto the eggplant.
  3. To the remaining spice mixture add 1/2 cup of water, lemon juice, remaining sugar and a pinch of salt and pepper. Pour into the baking dish, add the cinnamon stick, cover the baking dish with foil and return to the oven.  Bake for 40-50 minutes, until eggplant is very tender. 


Adapted from a recipe found at Food & Wine.
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Created using The Recipes Generator


  1. That looks amazing! And I didn't get either of those wines, but the ones I did get were very enjoyable. Cheers.

    1. It was nice that they sent out a large selection for us to discuss.

  2. Winemaking in the Middle East has a very long history. I read this:
    "Scholars believe that winemaking in what constitutes modern-day Lebanon began in 7,000BC, according to the Union Vinicole du Liban (UVL), Lebanon's association of wine producers. Under Phoenician rule, which began in 3,000BC, traders exported wines to neighbouring countries along the Mediterranean Sea."


    So your wine has deep connections to its region!

    be well... mae at

    1. Absolutely Mae. You should have joined us for chat this morning.

  3. Well Wendy I think you've done it again with an excellent pairing. I always love reading your recipes, and this lamb stuffed eggplant is unusual but very fitting for the wine. Keep them coming!!

  4. Such appetizing-looking pairings - and each is suited perfectly to the wine. Sign me up for the lamb stuffed eggplant...

  5. I'm going to pack this recipe away for some evening when my wife, Julie, is out. She doesn't care for (putting it mildly) either lamb or eggplant, but I love both!

    1. Me too Jeff and my husband also is not a fan of either but he did give it a shot and then he ate Kraft Mac and Cheese with the Teen LOL.

  6. All your pairings looks delicious! Yum!


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