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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.