Venetian Grilled Marinated Eggplant w Burrata Cheese
1 medium eggplant or 2 small
1/2 cup extra virgin olive oil, plus more for brushing and drizzling
2 garlic cloves, peeled and smashed
1 cup cherry tomatoes, sliced thinly
1 teaspoon dried oregano
salt & pepper to taste
1 large or 2-3 mini buratta cheese balls, or very fresh mozzarella
a few small fresh basil leaves
Slice the eggplant into thin slices. Lightly grease the grill or a stovetop grill pan by adding a little olive oil to a paper towel and wipe lightly on grill. Heat the grill or a grill pan on the stove. Grill eggplant slices until slightly charred and softened on each side. Let slices cool.
Meantime in a shallow bowl or pan, mix together 1/2 cup olive oil, garlic cloves and season with salt & pepper. When slices have cooled coat eggplant in seasoned oil and let marinate for a few minutes or longer.
To serve: Layer eggplant slices on a platter. Add the buratta at the center. Sprinkle cut tomatoes. Sprinkle oregano and salt to taste. Drizzle with a little olive oil. Decorate with basil leaves.