Burrata Mozzarella

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burrata mozzarella, smoky grilled eggplant, red capsicum & chickpeas

We asked Australian chef Tom Walton to create a recipe inspired by the complex, layered flavour profiles of our Double Barrel Cabernet Sauvignon, and he delivered! Tom’s beautiful Burrata Mozzarella, Smoky Grilled Eggplant, Red Capsicum and Chickpea recipe pairs perfectly with the rich, smoky notes of our wine, and is a must-try for lovers of warm salads.

Double Barrel Cabernet Sauvignon
Serving 4
Ingredients 1 medium eggplant, sliced 1cm thick 1 large red capsicum, sliced into quarters 6 tbsp extra virgin olive oil 1-2 cloves garlic, finely chopped 1 tin chickpeas, rinsed and drained well ½ cup flat-leaf parsley, roughly chopped 2 tbsp red wine vinegar 2100g balls burrata mozzarella Flake salt and fresh ground black pepper to season Crusty grilled bread to serve, optional

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