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