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Recipe Detail Page
Grilled Eggplant Boats with Burrata, Arugula & Anchovies
Summer 2021
Smoky sections of grilled eggplant provide an unconventional hors d’oeuvre base for creamy burrata, peppery arugula and salty slivers of anchovy. If you can’t find burrata, substitute a dollop of full-fat ricotta or a small chunk of fresh mozzarella.
Makes 24 pieces
4 straight Japanese eggplants, about 5 oz (140 g) each
Extra virgin olive oil for brushing and drizzling
Salt and freshly ground pepper to taste
1/2 clove garlic, grated on rasp
4 tsp (20 mL) quality balsamic vinegar
12 anchovy fillets, drained and halved lengthwise
250 g ball burrata
Baby arugula leaves for garnish
1. Trim and discard eggplant stems and about 1/2 inch (1 cm) of rounded ends. Cut each eggplant in half lengthwise, then each half into thirds crosswise. Place on baking sheet. Brush generously with oil. Season with salt and pepper.
2. Preheat grill to medium. Clean and oil grate.
3. Grill eggplant until nicely charred and tender, 4 to 5 minutes per side. Transfer back to baking sheet cut sides up. Whisk garlic and vinegar, and brush on cut sides of eggplant while still hot. Cool completely. (Cover with plastic wrap and keep at room temperature for up to 2 hours.)
4. When ready to serve, cut burrata in half. Scoop a generous dollop over each eggplant piece. Top with a few drops of oil, 1 anchovy sliver and arugula.
Makes 24 pieces
