Burrata with Char-grilled Eggplants
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In this Apulia-inspired dish the smoky flavors of grilled eggplant play wonderfully against the creamy richness of burrata. Recommended particularly in spring and summer when milk quality is at its best!
Ingredients:
- 2 large eggplants
- Extra virgin olive oil (we would recommend Il Fattore for grilling and the floral notes of Impronta for finishing)
- Salt and freshly ground black pepper, to taste
- 4 ounces burrata cheese
- Fresh basil leaves, for garnish
Instructions:
- Slice the eggplants into 5-8 mm thick rounds
- Place on a baking sheet and generously salt. Let it sit at least 30 minutes, this helps remove the bitterness from the eggplants. After 30 minutes, with a paper towel, dab off the excess moisture.
- Preheat your grill to medium-high heat.
- Brush both sides of the eggplant slices with EVOO, then place the eggplant slices on the preheated grill and cook for about 3-4 minutes per side, or until grill marks appear and the eggplant becomes tender. Remove from the grill and set aside.
- Arrange the grilled eggplant slices on a serving dish.
- Tear the burrata cheese into pieces and scatter them over the grilled eggplant.
- Garnish with fresh basil leaves and top with a drizzle of Impronta
This dish will pair well with crusty sourdough bread. Enjoy!