In the heart of summer, when the grill is king and markets overflow with sun‑ripened produce, few dishes capture the season’s spirit as elegantly as this grilled eggplant with stracciatella cheese and tomatoes. It is a celebration of textures—smoky, silky eggplant; creamy, hand‑pulled stracciatella; and juicy, aromatic tomatoes—all tied together with a brilliantly tart sea buckthorn sauce. This recipe, originally from the Russian culinary site Gastronom, transforms simple ingredients into a restaurant‑worthy plate that is at once rustic and refined. Whether you are entertaining on a terrace or enjoying a quiet alfresco dinner, this dish promises to impress.
About the Dish
Stracciatella, the creamy heart of burrata, is surprisingly simple to make at home. By soaking fresh mozzarella strands in cream, you unlock a luscious texture that pairs beautifully with charred vegetables. The eggplant is grilled whole until tender, then peeled and halved, revealing a meaty interior that soaks up the bright, fruity notes of the sea buckthorn dressing. Tomatoes add freshness, while cilantro contributes an herbal lift. This recipe is a testament to the philosophy that great cooking relies on impeccable ingredients and careful technique—not complexity. For those who love exploring global flavors, a high‑quality immersion blender is invaluable for emulsifying the sauce, and our Catalan sponge cake recipe offers a sweet counterpoint to this savory meal.
Ingredients
For four servings, gather the following:
- 2 small eggplants
- 2 pink tomatoes
- 2 teaspoons sunflower oil
- 4 sprigs cilantro
- 200 g frozen sea buckthorn
- 200 g sunflower oil (for the sauce)
- 1 teaspoon sugar
- 120 g mozzarella (in brine)
- 200 ml heavy cream (20% fat)
Salt and freshly ground black pepper to taste. For the finishing glaze, you will also need a splash of oyster sauce (or a vegetarian alternative). The quality of your ingredients makes a difference, especially the mozzarella and sea buckthorn. Opt for a premium oil sprayer for even application and consider a powerful food processor for larger batches of sauce.
Step‑by‑Step Instructions
Step 1: Make the Stracciatella
Remove the mozzarella from its brine. Gently tear it into fine strands and place them in a clean jar or container. Pour the cream over the strands, ensuring they are fully submerged. Seal tightly and refrigerate for at least 3 hours, or ideally overnight. During this time, the mozzarella absorbs the cream, developing a decadently rich flavor and the signature soft, stringy texture of stracciatella. While it chills, you can prepare the remaining components.
Step 2: Grill the Eggplants
Fire up your charcoal or gas grill to medium‑high heat. Using a fork, pierce the eggplants in several places—this prevents them from exploding and allows steam to escape. Place them directly on the grate. Grill, turning every few minutes, for about 20 minutes, until the skin is charred and blistered and the flesh feels very soft when pressed. Transfer to a cutting board, let cool slightly, then peel off the skin. The smoky aroma is irreplaceable. If you prefer an indoor method, the best non‑toxic air fryer can mimic charring with less smoke.
Step 3: Prepare the Tomato Salad
Cut the tomatoes into wedges. Pluck the cilantro leaves from the stems and roughly chop. Combine the tomatoes and cilantro in a bowl. Season with salt and pepper, then drizzle with the sunflower oil. Toss gently and set aside. This simple salad will be piled atop the grilled eggplant, adding brightness and acidity.
Step 4: Make the Sea Buckthorn Sauce
Press the frozen sea buckthorn through a fine‑mesh sieve to extract the pulp and juice, discarding the seeds and skins. In a blender, combine the sea buckthorn puree, sunflower oil, and sugar. Blend until emulsified and smooth, about 30 seconds. Taste and adjust sweetness if needed. The sauce should be tangy and vibrant. For a perfectly smooth result, a reliable wheatgrass juicer can also extract sea buckthorn juice efficiently.
Step 5: Assemble the Dish
Slice the grilled eggplants in half lengthwise. Brush the cut sides lightly with oyster sauce for an umami boost that complements the char. Arrange the eggplant halves on serving plates. Spoon the tomato‑cilantro salad alongside. Dollop generous spoonfuls of the homemade stracciatella over the tomatoes and eggplant. Finish by drizzling the sea buckthorn sauce over everything. Serve immediately while the eggplant is still warm and the stracciatella is creamy and cool.
Tips for Perfect Results
Choosing the right eggplant is crucial: look for firm, glossy specimens that are not too large—smaller ones have fewer seeds and a sweeter flavor. If you cannot find sea buckthorn, substitute with a mix of passion fruit and a little lemon juice for a similar tartness. The stracciatella can be made two days in advance; store it in the fridge and drain off excess cream before using. For the best grill marks, ensure your grill grate is clean and oiled. A high‑performance oil sprayer helps apply a thin, even layer. When blending the sauce, a glass food processor bowl prevents chemical leaching and is easier to clean.
Variations to Explore
This dish is wonderfully adaptable. For a vegan version, replace the stracciatella with a cashew‑based cream and use a plant‑based oyster sauce alternative. Swap cilantro for basil or mint to change the herbaceous profile. If you prefer a milder smoky flavor, roast the eggplants in a commercial countertop convection oven at 200°C until soft. You can also add roasted red peppers or pine nuts for extra texture. For an even more decadent presentation, serve the stracciatella in a small bowl alongside and let each diner spoon it on themselves.
FAQ
Can I use fresh sea buckthorn instead of frozen?
Yes, fresh sea buckthorn works beautifully. Simply wash and pick the berries over a sieve; the rest of the process remains the same. Frozen berries are often more convenient and equally flavorful.
What can I substitute for stracciatella?
If you cannot make stracciatella, use burrata (simply tear it open) or a good‑quality fresh mozzarella. The texture will be slightly different but still delicious.
How do I store leftovers?
Store the components separately: the eggplant, tomato salad, and sauce in airtight containers in the refrigerator for up to two days. The stracciatella can be kept for up to three days. Reheat the eggplant gently on a grill or in a toaster oven to avoid sogginess.
Is the sea buckthorn sauce necessary?
The sauce adds a unique tang that cuts through the richness of the eggplant and cheese. You can substitute with a balsamic reduction or a lemon‑tahini dressing, but the sea buckthorn is what makes this dish distinctive.
Can I make this dish without a grill?
Absolutely. Char the eggplants under a broiler or directly over a gas burner, turning frequently until the skin is blackened and the flesh is soft. Pairing this with a quality espresso machine makes for an ideal after‑dinner treat. For an extra smoky flavor, add a drop of liquid smoke to the sauce.
This grilled eggplant with stracciatella is more than a recipe—it is an invitation to savor summer at its peak. With its interplay of smoky, creamy, tangy, and fresh elements, it embodies the artistry of simple cooking. Enjoy it with good company and a chilled glass of a sweet wine with high alcohol content for a truly memorable meal.
