Grilled Eggplant & Buratta Salad
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This salad is perfect for entertaining as the weather warms up. It's a gorgeous way to use up leftover vegetables you have in the fridge and offer a colorful, nutritious and satisfying appetizer for a lunch or dinner party appetizer.
Ingredients
- 4 slices of day-old ciabatta bread
- 1 large eggplant (aubergine)
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1 pinch of salt
- 6–8 sun-ripened tomatoes, assorted shapes, colors, and sizes
- Assorted salad leaves and herbs (preferably different colors and shapes)
- 1 large ball of burrata or 1 large ball of mozzarella
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1 handful of mixed olives (or your preferred type)
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3–4 tablespoons of Extra virgin olive oil, chili oil, basil oil, rosemary oil, or lemon oil
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1–2 teaspoons of White Balsamic Vinegar
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1–2 teaspoons of Dark Balsamic Vinegar
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1 sprinkle of Pasta Spice Mix
Directions
Light up the garden grill or use a grill pan in the kitchen.
Rinse the aubergine, pat it dry, and cut it into thin slices lengthwise.
Place the slices on a plate and sprinkle well with salt. Let this sit and soak in for 15-20 minutes. Then pat them dry.
Grill the bread slices until they get charred golden caramelized stripes. Break the grilled bread into smaller pieces.
Grill the eggplant slices until they also have nice grill marks and have softened.
Place them on a plate and drizzle with your favorite oil; lemon, basil, chili, rosemary, or pure extra virgin olive oil and top with a little herb salt. Herb salt can be made by mixing sea salt with the Made by Mama Pasta Spice Mix, approximately 50/50.
Assembling the Salad
Spread the grilled bread across a large platter.
Place the lettuce leaves on top, scattering throughout. Then do the same with the eggplant.
Cut the tomatoes into slices and spread them on the dish.
Break the burrata or mozzarella with your fingers and distribute the pieces over the dish.
Sprinkle a handful of olives over the salad.
Drizzle with olive oil and white balsamic. Just before serving, drizzle with the dark balsamic.
Sprinkle some herb salt on top and put the rest in a small salt dish on the table.
