- 5 brinjals (about 1kg), sliced into rounds
- 2 t cumin seeds
- 2 t black mustard seeds
- 2 chillies, halved
- 2 cups balsamic vinegar
- 250 g palm sugar, grated
- 8 vine leaves
- 300 g halloumi cheese, cut into 4
Preheat the oven to 180ºC.
Place the brinjal, cumin, mustard, chilli, balsamic vinegar and palm sugar in a saucepan. Simmer for 30 minutes or until thick and syrupy. Cool. Chill until needed.
Place 2 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 the leaves are slightly frizzled round the edges.
Serve the vine leaves and halloumi with the brinjal jam on warm toasted pita bread.
Cook’s note: The jam will keep in the fridge for two weeks.
Per serving: 2447.4kJ, 17.3g protein, 23.8g fat, 81.2g carbs
You can also eat the jam with a simple slice of Cheddar.