Cut the eggplants and tomatoes into approx. 8 mm thin slices.
Brush the eggplants and tomatoes lightly with olive oil and set aside.
Cut the saddle of veal into 1 cm thick slices and flatten very lightly, season lightly with salt just before grilling.
Fill one side of the charcoal basket in the barbecue with charcoal and place a cast iron grill on top. On the other side without charcoal, place a cast iron plancha or the lid of the MONOLITH fire pot over half a deflector stone.
Now heat the grill to approx. 240°C.
Place the butter in a small pan and melt in the closed grill, season with sage, a little lemon juice and lemon zest, crushed garlic clove and salt. Allow the butter to foam briefly.
Slowly grill the eggplant slices on the grid on both sides, brushing with olive oil and the seasoning butter. Place the grilled eggplants on the plancha, season with salt and leave to marinate.
Now briefly grill the scaloppine on the grid, turning three times. Then season lightly with pepper and place on top of the eggplants, brush with sage butter.
Grill the tomato slices briefly on one side. Drizzle a little white wine over and around the eggplants and scaloppine. Then place the grilled tomatoes on top of the scaloppine. Brush with sage butter again. Finally, lightly score the burrata on top of the tomatoes and season with salt and seasoning butter. Close the lid and leave everything to cook for 4 - 6 minutes, allowing the burrata to melt.
If you would like a light smoky aroma, you can add a teaspoon of smoked pellets to the smoker during the last 4 minutes. This gives an unmistakable interplay of flavors with sage, wine and smoke! I prefer cherry here!
To serve, brush again with a little sage butter. A little salt and pepper, olive oil & sage leaves to garnish. As a side dish - like the Italians - simply serve with a piece of white bread!
Enjoy your meal!
