Grilled Eggplant with Burrata & Romesco

Smokey charred eggplant, creamy burrata cheese, and a red pepper sauce come together for a delicious summer side dish

My husband and I had a date night at Tar & Roses a few weeks ago and - besides sitting next to Dustin Hoffman - the highlight of the meal was a side dish we ordered with eggplant, burrata cheese, and romesco sauce. It's a combination of ingredients that I would have never come up with on my own, but it tasted incredible. The charred, slightly bitter eggplant, the creamy cheese, and the sweet and earthy romesco sauce all complimented each other to create a dish full of texture and complex flavor. I tried to replicate it at home and it was so good that we ate it two nights in a row. If you make the romesco sauce in advance or buy it from the store, the whole dish comes together in only about ten minutes. It makes a wonderful summer side dish and even would work for a vegetarian entree.

Note: It's important to try and use Japanese or Chinese eggplant for this dish. They are longer and skinnier than regular eggplant and have less bitter seeds, making them ideal for grilling.


More Eggplant Recipes:
- Lamb & Walnut Stuffed Eggplant
- Baked Eggplant Parmesan
- Grilled Swordfish with Eggplant-Pepper Salad


Grilled Eggplant with Burrata Cheese and Romesco Sauce:

• Heat a grill to medium high.
• Halve two Japanese or Chinese eggplants lengthwise, brush with canola oil, and season with salt and pepper.
• Grill the eggplant over medium-high heat for 6 minutes, turning once, or until charred and soft.
• Cut the eggplant into bite-size pieces and arrange onto a serving plate or bowl.
• Break apart one ball of burrata cheese and dollop it all over the eggplant, then dollop 1/4 c. romesco sauce* over everything.
• Sprinkle with a handful of torn fresh basil leaves and serve warm.

Serves four (side dish)

*See my recipe for homemade romesco or try and buy it at specialty food stores or high end groceries.