An Australian Red is Good with Eggplant and Beef Balls

Supercook describe their Eggplant and Beef Balls recipe as a delicious and unusual supper dish.  The balls are a combination of minced beef, aubergine, parsley, breadcrumbs, egg, oregano, seasoning and onion. They are served with a sauce comprising tomato puree, red wine, mustard and soy sauce and are accompanied by boiled rice.

We decided to pair the meal with a red wine and opened a bottle of d’Arenberg ‘One Hundred for Four’ Shiraz, 2010, McLaren Vale a full-bodied Australian red from the Wine Society.

IMG_0180.JPG (2)This wine delivered black fruits and cherries with a sweet vanilla edge.  We agreed it was a good match.

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