Serves 4
Ingredients:
2 eggplant, cut in half (BF)
Extra virgin olive oil (BF)
Red wine vinegar
1 garlic cloves, crushed
1 tsp dried chilli flakes
1 tsp dried wild oregano
Creamy balsamico
4 balls (125g each) burrata
Fresh basil (BF)
Roasted, crushed walnuts (BF)
Method:
Lightly salt eggplant slices, weight with something heavy and set aside to draw out excess moisture (25-30 minutes)
Heat a BBQ or char-grill pan over high heat. Combine 80ml oil, dried chilli, and the oregano in a bowl. Pat eggplant dry with paper towels, brush with oil mixture and grill in batches until tender and charred. Remove from grill and drizzle with red wine vinegar and remaining dried chilli and oregano.
Arrange eggplant and burrata on a platter, drizzle with extra-virgin olive. Flavour up with creamy balsamico, top with basil and season well. Don't forget to brain boost your dish with walnuts

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