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 out but I’m used to making half with and half without since my wife can’t fathom eating one. There are variations that include bell peppers, and other veggies but this recipe is simple, fresh and oh, so tasty as an appetizer. At apx 159 calories per piece, you can eat two or three and still stay within quota for Dad’s Diet. We actually had it with mussels instead of bread and it sufficed to fill up what the mussels didn’t.
4 straight Japanese eggplants about 50z (140g) each
extra virgin olive oil for brushing and drizzling
salt and freshly ground pepper to taste
1/2 clove garlic, grated
4 tsp (20m) quality balsamic vinegar
12 anchovy fillets, drained and halved lengthwise
250 g ball burrata
baby arugula leaves for garnish
- Trim and discard eggplant stems and about 1/2 inch of rounded ends. Cut each eggplant in half lengthwise, then again. Place on baking sheet. Brush generously with oil. Season with salt and pepper
- Preheat grill to medium. Clean and oil
- Grill eggplant until nicely charred and tender, 4 to 5 min per side. Transfer back to baking sheet cut sides up. Whisk garlic and vinegar, and brush on cut sides of eggplant while still hot. Cool completely (cove with plastic wrap and keep at room temp for up to 2 hours).
- When ready to serve, cut the burrata in half. Scoop a generous dollop over each eggplant piece. Top with a few drops of oil, 1 anchovy sliver, and arugula.
This and other recipes are suggested for men following the Dad’s Diet strategy (copyright 2021). They are also served at the Artichoke Hart restaurant (New York Fried, copyright 2016) and sometimes served by 5-star chef London Cartwright (Menu of Passion, copyright 2017).