Grilled Eggplant with Stracciatella & Crispy Chilli Oil

Serves: 4 people

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Ingredients

2 medium eggplants

250g Giorgio's Stracciatella

3 tbsp extra virgin olive oil

2–3 tbsp crispy chilli oil

¼ cup pine nuts

1 tbsp lemon juice

1 tsp lemon zest

1 garlic clove, finely grated

1 tsp honey (optional)

Fresh basil leaves

Sea salt and freshly cracked black pepper

Grilled Eggplant with Stracciatella & Crispy Chilli Oil

Instructions

Step 1

Prepare the eggplant: Slice the eggplants lengthways into 1.5cm-thick slices. Brush both sides with olive oil and season with salt and pepper.

Step 2

Grill the eggplant: Heat a grill pan or barbecue over medium-high heat. Grill the eggplant for 4–5 minutes on each side until golden, lightly charred and tender.

Step 3

Toast the pine nuts: In a dry frying pan over medium-low heat, toast the pine nuts for 2–3 minutes, stirring frequently until lightly golden and fragrant. Set aside.

Step 4

Prepare the dressing: In a small bowl, combine the crispy chilli oil, lemon juice, lemon zest, grated garlic and honey (if using). Mix well.

Step 5

Assemble: Arrange the grilled eggplant slices on a serving platter. Spoon generous dollops of That's Amore Stracciatella over the warm eggplant.

Step 6

Finish and serve: Drizzle with the crispy chilli oil dressing, scatter over the toasted pine nuts and garnish with fresh basil. Finish with freshly cracked black pepper and serve immediately.

Step 7

Step 8

Step 9

Notes

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