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Ingredients
US|METRIC
4 SERVINGS
- 1 large eggplant (cut into wedges)
- 2/3 cup extra virgin olive oil
- 250 grams tomatoes on the vine (cherry)
- 2 tsp. fennel seeds (toasted, coarsely ground)
- 1 garlic clove (crushed)
- 1/4 cup red wine vinegar
- 6 slices sourdough (toasted)
- 2 Tbsp. finely grated Parmesan
- 1/2 fennel (thinly shaved, we used a mandoline)
- burrata
- basil leaves
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