Saturday, June 22, 2013

Vegetable Grill with Burrata


Thursday 20 June
Jungle Jim's makes their own fresh burrata, mozzarella with a creamy interior, so we never fail to get one when we're out there.  And as we'd also picked up a biggish eggplant, this was a logical inspiration.

Who knew that real Italian nonnas grilled their eggplant without pre-soaking the slices in oil?  So we cut out the ridiculous prep of skinning, salting, pressing, washing, wringing out, and oiling the eggplant - which was thin-skinned Chinese, and didn't need it anyway.  Instead we just oiled the grill, turned the slices when they were browned, and anointed at the end with salt, olive oil and fresh oregano.


But we couldn't stop there.  We sliced a couple of zucchini into fans, and grilled them too, with a lot of slices of red onion, though this time we oiled and salted them both.  We piled those on top of the eggplant, and for a touch more unnecessary elegance, anointed them with our homemade rosemary oil.


Finally, we grilled thick slices of beefsteak tomato (the only thing that stuck to the grill), and put a different homemade oil - basil - on top of that.
The platter was ceremoniously carried to the table, with the burrata on a plate of its own, where it could be sliced in half without leaking all over the hot vedge.  And lo, it was amazing, especially when you got a forkful of eggplant, cheese, and tomato - sort of an unbaked, summery version of eggplant parmesan.

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