Burrata & Roasted Eggplant Stack with Creamy Cheese, Sweet Tomatoes & Basil – An Easy, Elegant Recipe to Make at Home

Burrata & Roasted Eggplant Stack is one of those dishes that looks like it took all afternoon, but really? You can pull it together in under 30 minutes. The first time I made this, I remember thinking, how can something so simple taste like it came out of a restaurant kitchen? It’s the way the creamy burrata melts over warm, golden-roasted eggplant, how the tomatoes pop with sweetness, and the drizzle of balsamic glaze ties it all together. This is the recipe I reach for when I want something comforting but not heavy, elegant without being fussy.

Let’s dig into why this stack is about to become a staple in your kitchen.

Why This Burrata & Roasted Eggplant Stack Works Every Time

You know those recipes that hit all the notes — soft, crunchy, tangy, fresh? This one does it in spades. The roasted eggplant gives a deep, almost smoky base, while the burrata brings a rich creaminess that coats your tongue in the best possible way. And then there’s the basil — that herbal lift that makes every bite feel sunny.

I first tried a version of this dish in a tiny seaside café in southern Italy. They served it on a weathered wooden board, the burrata still cool in the center while the eggplant was almost too hot to touch. That contrast — the warm and the cool, the creamy and the firm — stuck with me. Now, it’s one of my go-tos when I want a showstopper that’s actually effortless.

Overview of the Recipe

Think of Burrata & Roasted Eggplant Stack as a layered salad meets a mini tower of flavor. It’s light enough to serve before the main course, but substantial enough to stand on its own with some crusty bread. The ingredients list is short, the steps are easy, and the final presentation? Gorgeous.

Reasons to love it:

• Quick and simple, perfect for weeknights.
• Minimal ingredients with maximum flavor.
• Naturally vegetarian and gluten-free.
• Flexible — easy to dress up or down for the occasion.

Taste profile:
Creamy burrata, tender roasted eggplant, sweet-juicy tomatoes, tangy balsamic, and fresh basil. Every bite has contrast and balance.

Benefits:
This dish is nutrient-rich (thanks to eggplant’s fiber and antioxidants) and satisfying without being heavy. It’s a heart-happy way to enjoy a little cheese without overdoing it.

Ingredients

Ingredient	Quantity	Notes
Large eggplant	1	Slice into ½-inch rounds
Olive oil	2 tbsp	For brushing eggplant
Salt & black pepper	To taste	Season to preference
Fresh burrata cheese	1 ball	Tear into chunks
Cherry tomatoes	¼ cup	Halved
Balsamic glaze	2 tbsp	Store-bought or homemade
Fresh basil leaves	For garnish	Whole or torn

Tools You’ll Need

• Baking sheet
• Parchment paper (optional for easy cleanup)
• Sharp knife and cutting board
• Pastry brush (for the olive oil)
• Serving plate or board

Ingredient Additions & Substitutions

Want to switch it up? Try:

• Cheese swap: Fresh mozzarella or stracciatella if burrata isn’t available.
• Tomato variation: Use heirloom slices for a rustic look.
• Extra crunch: Toasted pine nuts or breadcrumbs sprinkled between layers.
• Herb twist: Swap basil for fresh mint or parsley for a different flavor profile.

Step-by-Step Instructions

1. Prep the oven
   Preheat to 425°F (220°C).
2. Slice & season
   Cut the eggplant into ½-inch rounds. Brush both sides with olive oil, season generously with salt and pepper.
3. Roast to perfection
   Arrange on a baking sheet and roast for 20–25 minutes, flipping halfway until golden and tender.
4. Layer it up
   On a serving plate, place a slice of roasted eggplant, tear a piece of burrata over it, and top with cherry tomatoes. Repeat until all layers are used.
5. Final drizzle & garnish
   Finish with balsamic glaze and fresh basil leaves. Serve immediately.

Serving Suggestions

• With bread: A warm baguette or focaccia to soak up the juices.
• As a side: Next to grilled fish or a lemon-herb chicken.
• Brunch idea: Top with a poached egg for a luxurious start to the day.

Tips for the Perfect Stack

• Pre-salt the eggplant: Sprinkle slices with salt and let them sit for 15 minutes before roasting to draw out bitterness.
• Serve immediately: Burrata is best when it’s fresh and slightly cool against the warm eggplant.
• Don’t over-roast: You want the eggplant tender, not mushy.

Storage Instructions

This dish is best fresh, but you can roast the eggplant a day ahead and store it in an airtight container in the fridge. Reheat in the oven, then assemble with fresh burrata and tomatoes before serving.

General Information

• Prep time: 5 minutes
• Cook time: 20–25 minutes
• Servings: 4
• Cuisine: Mediterranean / Italian fusion

Nutritional Information (per serving)

Calories	Protein	Fat	Carbs	Fiber	Sugar
180	7g	12g	12g	4g	5g

Frequently Asked Questions

Is it possible to grill the eggplant rather than roast it?
Absolutely — grilling will add a smoky depth of flavor.

What if I can’t find burrata?
Fresh mozzarella or ricotta will work, though the texture will be different.

Can I make this vegan?
Swap the burrata for a creamy plant-based cheese.

Is it good cold?
Yes, though it’s best slightly warm with the burrata just starting to soften.

Conclusion

The Burrata & Roasted Eggplant Stack is a dish that delivers on flavor, texture, and looks without demanding hours in the kitchen. It’s the kind of recipe you keep in your back pocket for last-minute entertaining or when you need something that feels special on a Tuesday night.

If you’re loving this combination of creamy cheese and fresh Mediterranean flavors, you might also enjoy:

• Mediterranean Burrata Board
• Hot Caprese Dip with Roasted Tomatoes & Burrata
• Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Try them out, share your version, and let me know how your stack turns out — I’d love to see it.

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