Grilled Eggplant, Roasted Tomatoes and Burrata Salad

, from Issue #94. December, 2020
Photography by Josh Griggs.
Grilled Eggplant, Roasted Tomatoes and Burrata Salad

Three of my favourite ingredients combine to make a stunning salad worthy of the Christmas table or simply served outside on the deck with crusty bread and something tasty off the barbecue.

Serves: 4-6

INGREDIENTS

2 medium eggplants, each cut into 4 wedges
olive oil
sea salt and ground pepper
2 stems vine tomatoes
1-2 balls burrata, mozzarella, or stracciatella cheese

Dressing
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 clove garlic, crushed
1 teaspoon runny honey

To serve
Crispy Gremolata Crumbs (see recipe below)
small basil leaves to garnish


Crispy Gremolata Crumbs (v)
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, crushed
finely grated zest 1 lemon
¼ cup pine nuts
1½ cups coarse,
fresh breadcrumbs (we used sourdough)
¼ cup chopped parsley
sea salt and ground pepper

METHOD

Equipment: Line 2 baking trays with baking paper.

Preheat the oven to 180°C fan bake.

Place the eggplant on one tray. Brush with olive oil and season with salt and pepper. Put the tomatoes on the second tray and drizzle with a little olive oil. Roast the eggplant for about 25 minutes until tender and roast the tomatoes for 10 minutes.
Set both aside to cool.

Dressing: Whisk everything together and season with salt and pepper.

Arrange the eggplant and tomatoes on a platter. Break the burrata over a bowl to catch the liquid then dot among the vegetables. Drizzle over the dressing then scatter over some of the breadcrumbs and the basil. Serve the remaining breadcrumbs separately. 


Heat the oil and butter in a sauté pan. Add all the ingredients and cook, stirring constantly, until golden. Season with salt and pepper. The crumbs will crisp up as they cool.
Makes about 1½ cups