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.
4
Easy
40 minutes
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.
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.
Place the grilled eggplant roof top on a platter or plate.
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
