Grilled Eggplant & Burrata Ciabatta Sandwich with Pesto

Ingredients

- Sandwich:
1 ciabatta loaf (250-300 g or 8-10 oz)
1 burrata (150 g or 5 oz)
1 cup (30 g or 1 oz) arugula
120 g (4 oz or ¾ cup) cherry tomatoes, halved
1 eggplant, sliced ½ cm (¼ inch)
1 garlic head
50 ml (3½ tbsp or ¼ cup) olive oil
Salt & pepper
- Pesto:
2 garlic cloves
1 cup (25 g or 1 oz) basil leaves
20 g (¾ oz or ¼ cup) grated Parmesan
120 g (4 oz or ¾ cup) pine nuts
100 ml (6½ tbsp or ½ cup) olive oil
Pinch of salt

Cooking Instructions

Pesto: Crush garlic and salt in a mortar. Add pine nuts, grind to a paste. Add basil, pound to a paste. Slowly mix in 100 ml olive oil, then stir in Parmesan.

Roast: Preheat oven to 200°C (400°F). Toss tomatoes with 25 ml olive oil, salt, and pepper on a tray. Wrap garlic head in foil with 10 ml olive oil. Roast 20-25 min. Cool slightly, squeeze garlic cloves, and mash with tomatoes.

Grill Eggplant: Heat grill pan, brush with 15 ml olive oil.
Season eggplant slices, grill 2-3 min per side.

Assemble: Slice ciabatta in half. Spread pesto on bottom half, add arugula, burrata (broken open), grilled eggplant, and mashed tomato-garlic mix. Drizzle with olive oil, season, and top with other ciabatta half.

Serve: Slice and serve fresh.

Chef's Note

Blend pesto in a food processor if no mortar and pestle.