Grilled Eggplant topped with Burrata and Pomegranate Balsamic Vinegar



2 red peppers

2 fennel bulbs

1 large eggplant

Handful of fresh basil

½ cup grated Parmesan cheese

½ cup olive oil

Salt & pepper to taste

1 container of burrata cheese

Pomegranate Balsamic vinegar-I used Nuvo



Drizzle the red peppers and the fennel with olive oil and salt and roast at 400 degrees for 25 minutes.   Cut the eggplant into ¼ inch rounds.  Brush both sides with olive oil and grill for 25 minutes.  Salt both sides of the eggplant while cooking. Add the roasted vegetables, basil, salt, pepper, parmesan cheese and olive oil to a blender and puree.  To assemble: add the roasted vegetable mixture to a plate, top with an eggplant slice, the burrata and a drizzle of the balsamic vinegar.







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