serves
6
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Quick & Cosy
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3-4 small globe eggplants
- Olive oil, for drizzling
- Salt and black pepper
- 4 eschallots, finely chopped
- 2 garlic cloves, thinly sliced
- ½ tsp chilli flakes
- 1 cup (250 ml) red wine vinegar
- ½ cup brown sugar
- 1 cup raisins
- 1 cup toasted pine nuts
- ½ small bunch flat-leaf parsley, roughly chopped
Instructions
- Using a sharp knife, halve the eggplants and score the flesh with a diamond pattern. Drizzle the cut side of the eggplants with olive oil and sprinkle with salt.
- Place the eggplants flesh-side down on a heated chargrill pan over medium-high heat and cook, turning occasionally, until the eggplant is charred on the outside and soft in the middle.
- While the eggplants are grilling, heat a drizzle of olive oil in a large frying pan. Add the eschallots with a pinch of salt and cook, stirring, until softened (but not browned).
- Stir through the garlic and chilli flakes and cook for a further minute. Add the vinegar, sugar and raisins and cook until the vinegar is reduced, and the raisins are plump and rehydrated. Reduce the heat to low and add the pine nuts and cook over a gentle simmer, until the sauce thickens.
- To serve, stir the parsley through the agrodolce sauce. Transfer the grilled eggplant to a serving platter and spoon over the agrodolce sauce.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Quick & Cosy
