- 2 medium eggplants, cut into ½-inch slices
- 1 small head cauliflower, cut into large florets
- Olive oil
- ¼ teaspoon cumin
- ½ teaspoon paprika
- 1 full recipe Chimichurri
- 8 ounces burrata cheese (or fresh mozzarella)
- ½ cup of fresh breadcrumbs
- 2 tablespoons fresh parsley, roughly chopped
- 2 anchovy fillets packed in oil
- Toasted baguette slices
- Lemon wedges
Preheat the oven to 425°F. Toss the cauliflower in a few tablespoons of olive oil, cumin, paprika and season with salt and pepper. Spread it onto a large baking sheet and bake for about 20 minutes, or until the cauliflower starts to caramelize but still has some firmness to it.
Meanwhile, to make the anchovy breadcrumbs, drizzle 2 tablespoons of olive oil into a medium sized skillet and heat it over medium heat. Add the anchovies, stirring until they are mostly dissolved into the oil. Stir in the breadcrumbs and cook until they are crispy and golden, about 6-8 minutes. Stir in the parsley and remove the pan from the heat.
Brush a generous amount of olive oil on both sides of the eggplant slices. Heat a grill pan over medium-high heat. Grill the eggplant a few minutes on each side until grill marks are achieved and the eggplant becomes tender (but do not overcook it to mush!). Continue until all of the eggplant is grilled.
To Assemble the Platter:
Place the eggplant on a large plate or platter, slightly overlapping the slices. Arrange the cauliflower next to it and then the toasted bread. Drizzle the eggplant generously with the chimichurri and top it with the breadcrumbs. Place the ball of burrata in the center of the platter. Garnish with fresh herbs and lemon wedges.