Grilled Eggplant with Burrata

Recently I visited the region of Apulia, in the heel of the Italian boot. In nearly every restaurant they served an antipasto of a halved grilled eggplant, with or without a topping. Each time it was cooked to perfection: Not too long, which causes the eggplant to lose its form and makes it more suitable for a baba ghanoush dip; but not too short, either, which would render it hard and bland. No, without exception these eggplants were meaty, with a profound grilled flavor. This is what I lo