It’s funny but it also happens to me that when I say next year I mean next September. I haven’t work at university but it may be that it’s only four years since I finished studying. I have to start getting use to change my calendar and start the year on January.
Tomatoes and eggplant are some of my summer favorites, I love their flavor. They are tasty even when cook very simple.
I love the concept of this post. The fresh market season, the deconstructed eggplant parm and burrata (both of which I have become acquainted with over the past month,) and the overall seasonal theme here. Well done!!
I am like you and bound by school terms as I teach cookery within the community plus my kids are at school so summer is a world apart fro the rest of the year! I love aubergines and the crisp coating sounds ideal, especially with some lovely tomatoes to go with them :)
Looks delicious! I have too much eggplant and tomatoes between my farm share and my garden right now, so I will definitely try this out this weekend. Happy new school year to you! Way to put a positive spin on summer ending…
Hello, Tim. Thanks goodness, you got a post now. For some reason, I did not see your last week’s post. As I said before, I love reading your site. I have a request though, is there a chance that you can put a drop down archive in your site? The one in months basis because what happens when I read is that, I cannot remember which month of your previous post that I had read and I keep on going back and scrolling back not knowing and not sure what post I can get. I think it is just one of the widget that goes with your WordPress theme. I am so demanding and this is so self serving request but I thought I try. Thanks for writing nice and funny post.
Such perfect timing for me to find this post! I find myself with some burrata and it has been hard work to not just eat it out of its box, holding out for a good recipe.
This is going to make for a wonderful supper.
I still measure time by an academic calendar, though I’m nearly twenty years (oof!) out from graduation.
And funny: I saw this very dish in MSL, and paged right past it. Obviously, a mistake. Will make this with the last of the local eggplant in my fridge, plus some buffalo mozarella, which is sort of a burrata-wanna-be.
Thanks very very much for this fantastic looking recipe. I’m currently spending the month in Santorini, Greece as part of a round-the-world trip and have an apartment with a kitchen. The markets are filled with beautiful purple and white eggplants and Santorini’s special cherry tomatoes. I’m a culinary dunce when it comes to eggplant. So thanks! May have to substitute the buratta for some different Greek cheese. Great blog!