Perfect Pairings: Cantina Val di Neto, Mutro 2005, Melissa, Italy, 343656

Calabrian Eggplant Croquettes

2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.

2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.

3. Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.







					Calabrian Eggplant Croquettes 2 medium eggplants, peeled and cubed 1 cup shredded sharp Cheddar cheese 1 cup Italian seasoned bread crumbs 2 eggs, beaten 2 tablespoons dried parsley 2 tablespoons chopped onion 1 clove garlic, minced 1 cup vegetable oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1. Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash. 2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well. 3. Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.



	Cantina Val di Neto Mutro • 2005 • Melissa, Italy • 343656 Grape: 75% Gaglioppo, 25% Greco Nero appearance - bright, clear color : medium purple aroma - moderate flavors (smell + taste) sweetness - dry, slight sweetness acidity - defined oak - burnt wood fruit - black cherries, prunes earth - chocolate body - medium-full tannins - moderate additional notes - interesting, complex, easy to drink wine, ripe and luscious.				• Calabria is the toe of the boot of the Italian peninsula. The name of the Melissa region come from the Greek word for sweet. It can refer to the high levels of sugar that the grape obtain as the ripen. At one time it was thought that both of the Mutro grapes, Greco Nero and Gaglioppo were of Greek origin. Recent DNA testing has shown the Gaglioppo is an Italian grape. • Although the tomato features prominately in many Calabrian dishes, it is the eggplant that is the official vegetable of the area.