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Thursday 5 June 2025

Grilled eggplant with burrata, tomato vinaigrette and Zeeland Salt Smoked

This is the perfect dish for a warm summer evening in the garden. Light, flavorful and just a little different: grilled eggplant from the barbecue, creamy burrata, a fresh tomato vinaigrette and, as a finishing touch, a pinch of Zeeland Salt Smoked. Read on and we’ll tell you how to put this delicious dish on the garden table yourself.

Persons

4

Level

Easy

Time

40 minutes

Ingredients

  • 2 eggplants (sliced about 1 cm)
  • 2 scoops of burrata (at room temperature)
  • Small red onion in thin rings
  • 4 tbsp olive oil
  • 1 tsp Sea Salt Smoked
  • Fresh basil (for garnish)
  • 200 g cherry tomatoes
  • 1 tbsp red wine vinegar
  • 1 small clove of garlic, grated
  • Toasted pine nuts
  • 1 pinch of Zeeland Salt Black Pepper
  • 1 pinch of Pure Zeeland Salt

Preparation

1. Eggplant grilling

  • Heat the barbecue over medium-high heat.

  • Lightly brush the eggplant slices with olive oil.

  • Grill on both sides until soft and nicely browned (about 3-4 min per side).

  • Sprinkle with Zeeland Salt Smoked immediately after grilling. This gives an extra smoky flavor that goes perfectly with the creamy burrata.

2. Tomato Vinaigrette

  • Coarsely chop or briefly puree the tomatoes in a blender. Strain if necessary to remove seeds.

  • Mix with red onion, vinegar, olive oil, garlic, and season with Zeeland Salt Pure and Zeeland Salt Black Pepper.

  • Let stand for a while so that the flavors soak in.

3. Formatting

  • Place the grilled eggplant roof top on a platter or plate.

  • Spoon the tomato vinaigrette over the top.

  • Tear or place the burrata on top.

  • Garnish with fresh basil leaves and possibly some toasted seeds or herb mix.

Do you enjoy standing in the kitchen and have a favorite recipe that goes well with Zeeland Salt? Share it with us and who knows, maybe it will be featured in our blog soon! Contact the editors at info@zeeuwschezoute.nl.

Credit header: © iStock / PeteerS

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Ingredients

  • 2 eggplants (sliced about 1 cm)
  • 2 scoops of burrata (at room temperature)
  • Small red onion in thin rings
  • 4 tbsp olive oil
  • 1 tsp Sea Salt Smoked
  • Fresh basil (for garnish)
  • 200 g cherry tomatoes
  • 1 tbsp red wine vinegar
  • 1 small clove of garlic, grated
  • Toasted pine nuts
  • 1 pinch of Zeeland Salt Black Pepper
  • 1 pinch of Pure Zeeland Salt