Grilled Eggplant With Burrata at Ethel Waggener blog

Grilled Eggplant With Burrata. Nestle in chunks of burrata cheese, and sprinkle all over with garlic breadcrumbs. Brush with olive oil and grill. Top with a drizzle of olive oil, maldon salt and fresh basil. Serve warm with warm, crusty bread and good, rich red wine. Add a few basil leaves, if desired. When summer cooking feels like too much, the simple formula of grilled vegetables served with an herby dressing and a ball of burrata will get you through the season. Sprinkle with freshly chopped basil. Layer alternating eggplant and burrata. A summery vegetarian main dish and inventive take on the classic eggplant. Let sit 10 min to sweat out juices. Slice eggplant and sprinkle with salt. This recipe marries the smoky essence of grilled eggplant with the sweetness of roasted tomatoes, all topped with creamy burrata cheese and a.

A Light, Grilled Eggplant Parmesan with Roasted Tomatoes and Burrata
from www.pinterest.com

Nestle in chunks of burrata cheese, and sprinkle all over with garlic breadcrumbs. Serve warm with warm, crusty bread and good, rich red wine. Top with a drizzle of olive oil, maldon salt and fresh basil. A summery vegetarian main dish and inventive take on the classic eggplant. Slice eggplant and sprinkle with salt. This recipe marries the smoky essence of grilled eggplant with the sweetness of roasted tomatoes, all topped with creamy burrata cheese and a. Layer alternating eggplant and burrata. Brush with olive oil and grill. Let sit 10 min to sweat out juices. Add a few basil leaves, if desired.

A Light, Grilled Eggplant Parmesan with Roasted Tomatoes and Burrata

Grilled Eggplant With Burrata Brush with olive oil and grill. Add a few basil leaves, if desired. This recipe marries the smoky essence of grilled eggplant with the sweetness of roasted tomatoes, all topped with creamy burrata cheese and a. When summer cooking feels like too much, the simple formula of grilled vegetables served with an herby dressing and a ball of burrata will get you through the season. Layer alternating eggplant and burrata. A summery vegetarian main dish and inventive take on the classic eggplant. Top with a drizzle of olive oil, maldon salt and fresh basil. Brush with olive oil and grill. Slice eggplant and sprinkle with salt. Let sit 10 min to sweat out juices. Nestle in chunks of burrata cheese, and sprinkle all over with garlic breadcrumbs. Serve warm with warm, crusty bread and good, rich red wine. Sprinkle with freshly chopped basil.

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