Spicy Chile-Honey Glazed Eggplant with Burrata and Greens
By Mark HuxsollPublished on July 4, 2023
Time
35 Minutes
Yield
Serves 4
Ingredients
1½ pounds eggplant, sliced into ½-inch-thick rounds3 tablespoons extra-virgin olive oil, divided1 teaspoon table salt ¼ cup jarred crushed Calabrian chiles ¼ cup honey 6 cups (6 ounces) mesclun 2 teaspoons grated lemon zest plus 1 tablespoon juice8 ounces burrata cheese, room temperature, cut into 1-inch pieces¼ cup chopped toasted almonds Flake sea salt
Before You Begin
Calabrian chiles are spicy chiles from Italy. Harissa paste or chili-garlic sauce can be substituted. Serve with crusty bread.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and spray with vegetable oil spray. Toss eggplant with 1 tablespoon oil and table salt in large bowl and arrange in single layer on prepared sheet. Broil eggplant until softened and beginning to brown, 8 to 10 minutes.
- Combine Calabrian chiles and honey in small bowl. Reserve 4 teaspoons chile mixture for serving. Flip eggplant pieces; brush with remaining chile mixture; and continue to broil until eggplant tops are well browned, 7 to 10 minutes.
- Toss mesclun, lemon juice, and remaining 2 tablespoons oil in large bowl until evenly coated. Divide mesclun, eggplant, and burrata among 4 plates. Drizzle with reserved chile mixture and sprinkle with lemon zest, almonds, and sea salt. Serve.
Time
35 MinutesYield
Serves 4Ingredients
1½ pounds eggplant, sliced into ½-inch-thick rounds
3 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt
¼ cup jarred crushed Calabrian chiles
¼ cup honey
6 cups (6 ounces) mesclun
2 teaspoons grated lemon zest plus 1 tablespoon juice
8 ounces burrata cheese, room temperature, cut into 1-inch pieces
¼ cup chopped toasted almonds
Flake sea salt
Ingredients
1½ pounds eggplant, sliced into ½-inch-thick rounds
3 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt
¼ cup jarred crushed Calabrian chiles
¼ cup honey
6 cups (6 ounces) mesclun
2 teaspoons grated lemon zest plus 1 tablespoon juice
8 ounces burrata cheese, room temperature, cut into 1-inch pieces
¼ cup chopped toasted almonds
Flake sea salt
Ingredients
1½ pounds eggplant, sliced into ½-inch-thick rounds
3 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt
¼ cup jarred crushed Calabrian chiles
¼ cup honey
6 cups (6 ounces) mesclun
2 teaspoons grated lemon zest plus 1 tablespoon juice
8 ounces burrata cheese, room temperature, cut into 1-inch pieces
¼ cup chopped toasted almonds
Flake sea salt
Why This Recipe Works
The sweet heat of the Calabrian chiles and honey glazed the tender eggplant, so it quickly caramelized and charred under the broiler. The cool and creamy burrata brought delicate balance.
Before You Begin
Calabrian chiles are spicy chiles from Italy. Harissa paste or chili-garlic sauce can be substituted. Serve with crusty bread.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and spray with vegetable oil spray. Toss eggplant with 1 tablespoon oil and table salt in large bowl and arrange in single layer on prepared sheet. Broil eggplant until softened and beginning to brown, 8 to 10 minutes.
- Combine Calabrian chiles and honey in small bowl. Reserve 4 teaspoons chile mixture for serving. Flip eggplant pieces; brush with remaining chile mixture; and continue to broil until eggplant tops are well browned, 7 to 10 minutes.
- Toss mesclun, lemon juice, and remaining 2 tablespoons oil in large bowl until evenly coated. Divide mesclun, eggplant, and burrata among 4 plates. Drizzle with reserved chile mixture and sprinkle with lemon zest, almonds, and sea salt. Serve.
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