Caro
Accompanied by Aubergine and Lamb Parcels
By Marie-Caroline Malbec
Ingredients
• 4 aubergines
• 150 g minced lamb
• 4 spring carrots
• 4 spring onions
• 2 cloves garlic
• 4 medium tomatoes
• 4 tablespoon of cooked quinoa
• 4 sprigs fresh mint
• Salt, pepper, olive oil
• 1 small bunch mint
• 4 tablespoon of thinly sliced parmesan
For 4 persons Preparation time: 30 min | Cooking time: 4 min
Wash and dry the aubergines, cut into thin slices lengthwise with a sharp knife, brush a little olive oil on both sides of each slice, place flat in a baking dish, and grill for two minutes on each side. Line 4 individual well-oiled round oven dishes with the aubergine slices, allowing each slice to overhang by a third. Peel and cut the carrots, onions, tomatoes and garlic cloves into fine dice of uniform size, mix with the quinoa, chopped mint, lamb and slices of parmesan. Fill the dishes with this mixture, close the eggplant slices to form small parcels. Place in a preheated oven at 200°C (gas mark 6). Cook for 20 minutes. Turn out onto small plates and serve immediately with some sprigs of fresh mint.
Enjoy this dish with a young vintage of CARO.
A dense, refined, voluptuous Argentinean wine.
This full-bodied, silky-smooth wine with ripe tannins and aromas of tobacco and dried herbs ends with a slightly minty note that develops into a magnificent long spicy finish.
The richness of the juicy lamb and roasted aubergine, and the hint of cooked mint, provide a perfect match.
