- YIELDS | 4 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 10 MINS
This is a yummy twist on a classic French sandwich referred to as a tartine. The difference is this recipe is super easy to make. The smokiness of the eggplant is delicious when paired with the creamy, melted Burrata and fresh grilled tomato.
- 1 French baguette
- 2 Japanese eggplants
- 1 clove garlic, halved
- 4 small balls burrata cheese or fresh mozzarella, 8-10 ounces total
- 8 medium Roma or other small, firm tomatoes
- 1/2 cup Parmesan cheese, grated
- 1/4-1/2 cup fresh basil for garnish
- Olive oil to brush the bread
- Cut the bread into 4 equal pieces then cut again in half crosswise to make 8 pieces. Brush each cut side of the bread with olive oil.
- Slice the eggplant into roughly 16 1/2-inch slices. Sprinkle with salt and freshly ground pepper. Brush each cut side of the sliced eggplant with olive oil.
- Grill the sliced eggplant, covered, over medium heat, for 7-8 minutes or until tender, turning halfway through.
- Grill the bread, cut side down, for 1 to 2 minutes and then rub the toasted sides with the garlic halves.
- Arrange the burrata, eggplant, and tomato in layers on the bread. Put it back on to the grill and cover for 1 to 2 minutes, until the cheese melts a bit.
- Remove from grill and top with Parmesan cheese and a drizzle of additional olive oil. Finish with sprigs of basil and freshly ground pepper.
The sandwich is traditionally grilled but if you don’t have a grill, no problem! Simply substitute the grill with a broiler.