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:

1. Slice the eggplants into 5-8 mm thick rounds

2. 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.

3. Preheat your grill to medium-high heat.

4. 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.

5. Arrange the grilled eggplant slices on a serving dish.

6. Tear the burrata cheese into pieces and scatter them over the grilled eggplant.

7. Garnish with fresh basil leaves and top with a drizzle of Impronta

   This dish will pair well with crusty sourdough bread. Enjoy!