The succulent texture and nutty flavor of grilled eggplant is complemented here by burrata, a rich cream-filled mozzarella that’s a must-try.
Serve with Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad on the side.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Made this today for a lunch and it was positively yummy! Great recipe to make when the eggplants are in abundance at the farmer's market. I make sourdough bread so I used it in this sandwich and it was perfection!
A wonderful weeknight dinner. Used bread we had in the house (unsliced whole grain) and fresh mozzarella. Was fantastic. I love eggplant anyway. Next time I will slice the bread a little thinner.
This was heaven for my tastebuds. It had excellent flavor and texture with both sweet and salty and soft and crunchy. Definitely worth the effort.
These were delicious. I used deli tapenade for the chopped olives, and fresh mozzarella. We will be making these as long as eggplant and the grill are in season.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?