• 2 tablespoons plain yogurt (whole-milk recommended)
  
• 2 tablespoons miso (white, yellow, or red)
  
• 2 tablespoons olive oil, plus more for brushing the grill grates
  
• 1 to 1 1/2 pounds eggplant (any variety), trimmed and cut into 1/2-inch thick rounds or slices
  
• Flaky sea salt and coarsely ground black pepper, to taste
  
• Juice from 1 lime
  
• 1 pound firm-ripe peaches (about 2 or 3), pitted and sliced
  
• 8 ounces burrata or good quality, fresh mozzarella
  
• A big handful of basil (small leaves left whole, or large leaves roughly torn)
  
• A small handful of toasted slivered almonds (optional)
  
• Good extra-virgin olive oil, for finishing
  

Instruction:

1. In a small bowl, mix together the yogurt, white miso, and olive oil until smooth. Rub all over the eggplant, cut sides and skin, until evenly and fully coated.
2. Heat the grill to medium-high and brush your grates clean, then brush with olive oil. (Eggplant has a tendency to stick, so don’t skip this step.)
3. Arrange the eggplant in a single, even layer, either directly over the grates or on a perforated grill tray (brushed with a little oil). Grill the eggplant on the first side until nicely charred (lift up a piece or two to check), then flip and continue grilling until nicely charred and tender. (Back down the heat if the eggplant is browning too fast.) To test if it’s fully cooked, stick a knife or fork into the thickest piece; there should be no resistance. Off the grill, taste a small piece for seasoning and balance. Season with flaky sea salt, coarsely ground black pepper, and lime juice, to taste.
4. Arrange the eggplant and peaches on a large serving platter, then add big, torn pieces of burrata. (I like to scatter them across a big platter, but you can plate this caprese any way you wish.) Top with basil and almonds (if using) and drizzle with extra-virgin olive oil. Add a little more flaky sea salt and black pepper, if desired. Serve slightly warm or at room temperature.