Eggplant & Agrodolce Recipe
Eggplant with Dolce and Macadamias
1 x Eggplant cut into long wedges
Salt and Pepper
Vegetable or Neutral oil for Deep frying
170ml Dry Red Wine
3 T Sugar
2 cloves Garlic crushed
¾ t Whole Peppercorns
¾ t Rosemary finely chopped
½ t Salt
2 t Lime juice fresh
3T Extra Virgin Olive Oil
¼ c Macadamias roughly chopped
Extra Virgin olive oil
Spring onion thinly sliced in strips - optional
t = teaspoon / T = Tablespoon / c = Cup
It's optional if you would like to salt and drain your eggplant first to remove some bitterness.
Sprinkle salt over your eggplant wedges and let drain in a colander. Leave for about 30mins
Rinse off salt and pat dry with handee towels.
Heat up oil to a medium heat in a deep pot and fry eggplants in batches to a nice golden colour and cooked through.
If you don't want to deep fry you can also bake in the oven 200˙c instead with a drizzle of oil for approx 20-30mins depending on size.
To make the Agrodolce:
Place sugar into a pot over a high heat and let it turn into a liquid and turn to a golden colour. Do not stir but shake pot so it doesn't burn.
Remove from heat and add red wine and balsamic.
Return to the heat and add garlic, salt, peppercorns and rosemary. Make sure you stir often and then let reduce slightly for about 6mins.
Remove from heat and let infuse for about 2-3 hours.
Strain through a sieve and whisk in olive oil and lime juice.
To serve place cooked eggplant on a platter and top with greek yoghurt, agroldoce, olive oil and macadamias.
Garnish with thin strips of spring onion.