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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.