4 tablespoons Filippo Berio olive oil plus extra for drizzling
1/4 teaspoon salt
1 medium eggplant, washed, dried, stemmed and cut into eight 1/4-inch thick rounds
2 large beef steak tomatoes, each cut into 4 thick slices
2 balls fresh burrata, each cut in half
Fresh basil leaves, shredded
Coarse sea salt
Preheat the oven to 350°F.
Pour the olive oil into a medium size bowl and stir in the salt. Add the eggplant slices and toss them in the oil. Transfer them to a non stick baking sheet, arranged in a single layer.
Bake them in a preheated oven until they begin to brown.
Arrange one eggplant slice on each of 4 salad dishes. Add a tomato slice and repeat with another eggplant and tomato slice. Top with a slice of the burrata and a sprinkling of basil.
Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.
This recipe is featured on show 2420 - All about Burrata.
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