Ingredients:

  • 2 medium (1 lb / 450g) Italian eggplants, sliced into 1-inch rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup pomegranate seeds
  • ⅓ cup walnuts, toasted and roughly chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 2 tbsp extra virgin olive oil
  • 2 (4 oz / 113g) balls of fresh Burrata cheese

Instructions:

  1. Pat the eggplant rounds dry with a paper towel. Lightly brush both sides with olive oil and season generously with salt and pepper.
  2. Heat a cast iron skillet or grill pan over medium-high heat until a drop of water sizzles and evaporates instantly. Place the eggplant rounds in the pan without crowding.
  3. Sear for 3–5 minutes per side until a mahogany-colored crust forms and the center feels velvety and soft. Remove from heat and let rest for 2 minutes.
  4. In a small bowl, whisk together the lemon juice, honey, and 2 tablespoons of olive oil. Fold in the pomegranate seeds, toasted walnuts, and chopped parsley.
  5. Arrange the warm charred eggplant on a platter. Tear the burrata balls open and nestle them among the eggplant. Spoon the pomegranate walnut relish generously over the top.