Aubergine & Heirloom Tomato Spread

Recipe by Chef Amanda DeLaura

I’m on the island of Ibiza for the next three weeks with a client, and the produce has been abundantly beautiful and dripping in splendor. Yesterday I grilled some local white fish, topped it with fresh chimichurri, and served it next to this gorgeous salad/spread. It’s the percent light summer dinner. Bon appétit from the middle of the Mediterranean!

Makes 4 servings

Ingredients:

2 small / medium eggplants

2 heirloom tomatoes

2 balls of burrata or fresh mozzarella (organic of course and locally sourced / produced if possible)

6 Tbsps olive oil, divided

1 Tbsp quality balsamic vinegar

pinch malden salt

pinch fresh cracked black pepper

1 small handful of broccoli sports (or other micro greens as desired)

Directions:

1. Cut your eggplants into 1/2” thick And place them in a single layer onto a cooling rack (or baking sheet lined with paper towels). Season the eggplant generously with real salt and let sit for 20 minutes, allowing them to sweat abundantly. This will softened your eggplant. Pat both sides dry with paper towels.
2. Heat a large cast iron skillet or frying pan over medium heat. Add 2 Tbsp of olive oil and place half of the eggplant discs into the pan. Cook until very brown, about 5 minutes. Flip and continue to cook till softened, about another 3-5 Reduce the heat if they begin to brown.
3. Remove the eggplant from the pan, set aside, and repeat with another 2 Tbsp olive oil and remaining eggplant discs. Once thoroughly cooked, set aside and let cool slightly.
4. Slice your tomatoes into 1/4” thick pieces. Using a medium-sized round platter, break apart your burrata with your fingers and spread it evenly across the plate. Alternately layer the eggplant and tomatoes in a circle over the burrata, working your way from the outer edge of the plate towards the center. Garnish with the remaining 2 Tbsp of olive oil, 1 Tbsp of balsamic vinegar, pinch of sea salt, pepper and micro greens. Enjoy within the next thirty minutes — the longer the tomatoes sit, the juicer the dish will become.