6 servings

- 2 large Rosa Bianca eggplants (or other variety)

- 1 teaspoon kosher salt

- 4 Goat Horn peppers

- ¼ cup unsalted butter

- 2 to 3 tablespoons olive oil

- ¼ cup soft quark cheese, stirred until creamy

- Handful cinnamon basil leaves (or other variety of basil), cut into a chiffonade (thin strips)

- Salt to taste

1. Slice eggplants ¼-inch thick and put into a colander. Sprinkle with 1 teaspoon kosher salt and let drain about 20 minutes. Pat dry with paper towels and set aside.

3. Melt butter in a saucepan until it begins to turn brown and starts to smell like hazelnuts. Set aside in a warm place.

4. Brush eggplant with olive oil, season lightly with salt and grill or broil on both sides until golden and crispy. Place on a platter, drizzle with brown butter, then drizzle with quark. Sprinkle with basil leaves and chopped peppers.

From chef Kären Jurgensen