This delicious sweet/tart dressing goes beautifully with most barbecued veges and is also fabulous with pan-fried fish and haloumi. It’s a quick and easy seasonal addition to any get-together meal.
Serves: 4-6
INGREDIENTS
2 eggplants, sliced 1½cm thick
olive oil
sea salt and ground pepper
½ cup fine cracked wheat
AGRODOLCE
½ cup red wine vinegar
2 tablespoons honey
1 long red chilli, de-seeded and thinly sliced
½ teaspoon sea salt
1 tablespoon olive oil
2 tablespoons capers, well drained
2 tablespoons currants
2 tablespoons pine nuts, toasted
12 black olives, pitted
TO SERVE
200 grams firm feta, sliced
basil leaves for garnish
METHOD
Preheat the oven to 180°C fan bake.
Brush the eggplant with oil and season well. Roast on a lined baking tray until golden and tender but still retaining its shape.
Bring the cracked wheat and 1 cup water to the boil in a small saucepan, then cook for 2 minutes. Take off the heat, cover and leave for 10 minutes. Tip into a bowl, fluff up with a fork and season. Set aside.
AGRODOLCE: Put the vinegar, honey, chilli, and salt in a small saucepan and bring to the boil. Simmer for 6 minutes, until reduced and syrupy. Take off the heat and stir in the olive oil. Cool. Place the capers, currants, pine nuts and olives in a bowl and pour over the dressing, turning to combine.
TO SERVE: Spoon the cracked wheat over a serving plate. Layer up the eggplant and feta, then spoon over the dressing. Scatter with basil leaves.
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