Chef Paulette's Venetian Grilled Marinated Eggplant w/Burrata Ch - WSMV News 4

Chef Paulette's Venetian Grilled Marinated Eggplant w/Burrata Cheese 6/8/15

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 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.

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