Grilled Eggplant with Anchovy Sauce and Burrata
recipe

*Deliciously smoky grilled eggplant topped with a rich anchovy sauce and creamy burrata. Perfect for a summer appetizer or side dish.*
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 eggplants
- 1 small jar of anchovies in oil
- 2 tablespoons of butter
- 1 large garlic clove
- Juice of 1/2 lemon
- 2 balls of burrata (or at least one)
- Fresh cilantro or parsley
- Black pepper
- Slices of bread (for toasting)
Instructions:
1. Grill the eggplants over the flame for 12-15 minutes, until the skin is charred. Allow to cool.
2. Once cooled, peel the charred skin off the eggplants and reserve the juices. Cut or tear the eggplants into pieces.
3. Prepare the sauce by blending the anchovies with their oil, garlic, lemon juice, and butter. Add some of the smoky eggplant juices if desired.
4. Season the sauce with black pepper.
5. Arrange the eggplant pieces on a shallow dish and drizzle with the sauce. Tear the burrata over the top and garnish with fresh herbs.
6. Serve with toasted bread slices.
Nutritional Information (per serving):
Calories: 280
Protein: 10g
Fat: 20g
Carbohydrates: 15g
Fiber: 7g
Sodium: 600mg

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