1 eggplant, sliced into 10 (1/4-inch) thick slices
10 large basil leaves
1 pound burrata mozzarella
Preheat a grill to high.
Grill the eggplant slices until tender, about 3 to 4 minutes per side.
Lay the slices of grilled eggplant on a cutting board. Place a basil leaf on top of the eggplant. On 1 end of the eggplant, put a teaspoon of cheese. Season the inside with salt and pepper. Roll the eggplant around the cheese and the basil leaf. Secure the roll with a toothpick.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.