Description
Burrata & Roasted Eggplant Stack is a quick, restaurant-worthy dish layered with golden roasted eggplant, creamy burrata, sweet cherry tomatoes, and fresh basil, all finished with a tangy balsamic glaze. Perfect for a light lunch, elegant starter, or an easy vegetarian main that’s ready in under 30 minutes.
Ingredients
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1 large eggplant, sliced into ½-inch rounds
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2 tbsp olive oil
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Salt & black pepper, to taste
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1 ball fresh burrata cheese
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¼ cup cherry tomatoes, halved
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2 tbsp balsamic glaze
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Fresh basil leaves, for garnish
Instructions
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Preheat oven to 425°F (220°C).
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Brush eggplant slices on both sides with olive oil. Season generously with salt and pepper.
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Arrange slices on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
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On a serving plate, place a slice of roasted eggplant, tear burrata over it, and top with cherry tomatoes. Repeat layers until all ingredients are used.
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Drizzle with balsamic glaze, scatter fresh basil leaves, and serve immediately.
Notes
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Pre-salting the eggplant for 15 minutes before roasting helps remove any bitterness.
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Serve immediately so the burrata stays fresh and creamy against the warm eggplant.
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For a twist, try adding toasted pine nuts, a drizzle of pesto, or a sprinkle of chili flakes for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 20–25 minutes
- Category: Appetizer / Main Dish
- Method: Roasting
- Cuisine: Mediterranean / Italian Fusion