Sticky Brinjal Jam with Halloumi and Crispy Vine Leaves

“The inspiration for this recipe actually came from Taste’s very own Abigail Donnelly. Made ahead, baked at the last minute and served with crusty Ciabatta, it’s a delicious dinner-party starter. It oozes Mediterranean flavors and is good as tapas.”

Serves 4

A little effort

Preparation: 15 minutes

Cooking: 30 minutes

Shelley Grobler’s Sticky Brinjal Jam With Halloumi And Crispy Vine Leaves

Brinjals 5, sliced into rounds

·         Cumin seeds 1 t

·         Black mustard seeds 1 t

·         Chillies 2, halved

·         Five-spice ½ t

·         Vino cotto 1 cup

·         Curry leaves 5

·         Honey 1 T

·         Lemon juice 1 T

·         Balsamic vinegar ½ cup

·         Treacle sugar 125 g

·         Vine leaves 8

·         Halloumi cheese 300 g, quartered

·         Toasted pita breads, for serving

Black mustard seeds

1. Preheat the oven to 180⁰C. Place all the ingredients, except the vine leaves, halloumi and pita breads, into a saucepan. Simmer for 30 minutes, or until thick and syrupy. Cool. Chill until required.
2. Place two vine leaves on top of each other. Place a piece of cheese in the middle and fold the leaves over the cheese. Place on a baking tray and bake for 15 minutes, or until the cheese is hot and melting and the leaves are slightly crispy around the edges.
3. Serve the vine leaves and the halloumi with the brinjal jam on warm toasted pita breads.
4. Cook’s note: Vino Cotto is made from grape must and available at specialty stores.

Fat-conscious, health-conscious, meat-free

Wine: Graham Beck Bowed Head 2011