You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Baked Stuffed Eggplant with Port Wine

Chateau Julien


Ingredients

2 Large Eggplants, about 1 ½ pounds each
8 Ounces Ground Beef, Lamb, or Veal
1 Medium Onion, chopped
2 Tablespoons Tomato Paste
2 Teaspoons Salt
Few grinds of Black Pepper
2 Tablespoons Parsley, chopped
1 Teaspoon Mint, chopped
1 Cup Long Grain Rice
½ Cup Pine Nuts, toasted
1/3 Cup Raisins or Drained Currants
3 Tablespoons Port Wine
2 Cups Chicken Broth
1 Cup Dry Bread Crumbs
¼ Cup Olive Oil
Salt


Instructions

Cut the eggplants in half length-wise. Sprinkle them with salt and turn them face down in a colander to drain for about an hour. Preheat the oven to 350 degrees Fahrenheit. Bake eggplant for 30 min., or until tender. Alternatively, place eggplant halves on a microwave platter, cover loosely with plastic wrap and cook in microwave oven for 12-14 min., or until tender.

In a large skillet, brown the ground meat with onion for 5-7 min., or until the meat is no longer pink. Remove the meat with slotted spoon and set aside. To the pan drippings add the tomato paste, salt, pepper, parsley and mint. Stir in rice and cook for 1 min. Add the pine nuts, raisins or currants, Port and chicken broth. Bring to a boil, cover the pan and simmer the mixture until the liquid is mostly absorbed, about 15 min. Stir in the meat and set the rice mixture aside.

When the eggplants are cool enough to handle, scoop out the flesh, leaving about a ½-inch shell. Chop the flesh coarsely and add it to the rice mixture. Divide the eggplant rice mixture among the four eggplant halves.

Sprinkle the surface with breadcrumbs and drizzle lightly with olive oil. Bake 30 min., or until the eggplant is heated through and crusty on top.



    Suggested Pairings

  1. Paint Horse
    2005 Merlot
    Paint Horse
    Estate
    Sonoma Valley

    $19.00

    $25.00
    Gold Medal
    id: 2442
    Gold
Close