Grilled Eggplant with Stracciatella Cheese
By Master Chef Gianluca Deiana Abis
Ingredients:
2 medium-sized eggplants
250g of stracciatella cheese (fresh, preferably from Puglia)
Olive oil (extra virgin, for grilling)
Salt and pepper, to taste
Fresh basil leaves, for garnish
1 garlic clove, finely minced
1 tbsp balsamic vinegar (optional)
Zest of 1 lemon (for a refreshing finish)
Instructions:
Prepare the Eggplant:Wash the eggplants and slice them into 1 cm thick rounds. Sprinkle the slices lightly with salt and allow them to rest for about 30 minutes to release excess moisture. Afterward, pat them dry with a paper towel.
Grill the Eggplant:Preheat the grill or a grill pan on medium-high heat. Drizzle the eggplant slices with a little olive oil and rub them with the minced garlic. Grill each slice for about 3-4 minutes on each side, or until golden with those beautiful grill marks. Make sure to flip them carefully to avoid breaking.
Assemble the Dish:Arrange the grilled eggplant slices on a serving platter, slightly overlapping them. Drizzle with a bit more olive oil and a splash of balsamic vinegar (optional), then top generously with stracciatella cheese.
Garnish and Serve:Sprinkle fresh basil leaves and lemon zest over the top. Season with salt and pepper to taste. Serve the eggplant warm as a starter or a side dish.
Chef’s Tip:
To elevate the flavor of this dish, make sure to use high-quality stracciatella cheese. It has a creamy and delicate texture that pairs wonderfully with the smoky, slightly
Wine Pairing:
For this dish, I recommend pairing it with a Vermentino di Sardegna—a white wine from Sardinia. The crisp and citrusy profile of Vermentino complements the rich, creamy stracciatella cheese while the fresh acidity cuts through the grilled eggplant’s smokiness. The lightness of the wine also enhances the basil and lemon zest, balancing the dish beautifully.
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