BURRATA MOZZARELLA

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.

AUTHOR: TOM WALTON

SERVES: 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
  • 2 100g balls burrata mozzarella
  • Flake salt and fresh ground black pepper to season
  • Crusty grilled bread to serve, optional


EQUIPMENT

METHOD

  1. Preheat a BBQ or grill plate. While it’s heating, brush the eggplant and capsicum with olive oil, and season with salt and pepper.
  2. Place the eggplant on the grill and cook until nicely charred on both sides, then transfer to a shallow mixing bowl. 
  3. Grill the capsicum on both sides, until the skin is charred. Once it has cooled slightly, peel the skin, slice the capsicum into strips, and add to the eggplant.
  4. In the bowl of eggplant and capsicum, add garlic, chickpeas and parsley, salt, pepper, vinegar and olive oil, and toss gently.
  5. Place a portion of the salad, burrata mozzarella and grilled bread on a plate to serve, and enjoy!

WINE MATCH

DOUBLE BARREL

Cabernet Sauvignon