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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