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Grilled Eggplant and Sourdough with Burrata

cook time
20 Minutes
Sourdough Square


  • 4 slices California Goldminer® Sourdough Square Bread
  • 1 eggplant, sliced lengthwise
  • ¼ cup olive oil
  • Salt and pepper, to taste
  • 1 cup Burrata
  • ½ lb. cooked chorizo
  • 1 cup cherry tomatoes, halved
  • 2 tbsp. tarragon


  1. Preheat grill to medium-high.
  2. Lightly coat eggplant slices with half of the olive oil and season with salt and pepper on each side. Place on the grill and cook 4-5 minutes, or until just tender.
  3. Brush bread with the remaining olive oil and cook 2-3 minutes on either side, or until bread is lightly browned and has grill marks.
  4. Remove bread and cut each slice into thirds. On each piece, layer eggplant, Burrata, a sprinkle of chorizo, cherry tomatoes and tarragon.
Serving: 4
Course: appetizer,

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