Grilled Aubergine, with Burrata, Balsamic, & Anchovy -159 cal

Okay, so in Canada, we call it eggplant but if you use the larger ones for this recipe, “Aubergine” just seems to suit it better. I was amazed at how the fresh burrata and sharp anchovies offset the dry (albeit balsamic soaked) aubergine. If you’re not into anchovy, that’s okay. Personally, I think you’re missing…

Read More