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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.