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Serves 4
Vegetarian
Gluten-free
Ingredients
- 3 aubergines, trimmed and sliced 1cm thick
- 4 tbsp olive oil
- 850g heritage tomatoes, sliced 1cm thick
- 80g rocket leaves
- 3 burratas
- Sea salt
For the dressing:
- 60ml olive oil
- 1 banana shallot, peeled and finely diced
- 2 garlic cloves, peeled and finely diced
- 3 rosemary sprigs, leaves picked and finely chopped
- 40ml red wine vinegar
- ½ tsp chilli flakes (optional)
- Freshly ground black pepper
Cooking instructions
- Place a griddle pan over a high heat.
- Brush each aubergine slice with a little of the olive oil and sprinkle with salt. Lay a few of the slices, oil side down, on the griddle, brush the tops with a little more oil and sprinkle with a little more salt. Cook for 2–3 minutes on each side, or until charred and soft. Repeat with the remaining slices.
- Pour the oil for the dressing into a small saucepan and place over a medium heat for 2–3 minutes. It is hot enough when a piece of shallot added to the pan sizzles gently. Turn the heat off, then add all the shallot, the garlic and rosemary and mix well. Leave to cook gently for 2–3 minutes, then add the vinegar and chilli flakes (if using) and season with salt and pepper.
- Layer the aubergine slices and tomatoes in a shallow bowl or on a platter. Drizzle each layer with a little of the dressing, then sprinkle with the rocket. Cut each burrata in half and place on top. Drizzle with the remaining dressing and serve.
Read more in Gordon's recipe books...
Recipes extracted from Gordon Ramsay Quick and Delicious, published by Hodder & Stoughton, £25
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