Enjoy the taste of summer with this easy eggplant burrata, featuring tender grilled eggplant, creamy cheese, and garlicky roasted tomatoes. It’s a stunning appetizer that’ll be ready in no time!
I love serving this eggplant burrata when we’re hosting because it looks beautiful on the table, tastes incredible, and is surprisingly simple to make. If you’ve followed me for a while, you know how much I love a European summer — and this recipe takes me right back to Italy. It’s a reminder that when ingredients are at their peak, you don’t need much more than good olive oil (my absolute favorite), fresh herbs, and people gathered around the table to enjoy life!
Grilled Eggplant with Burrata & Roasted Tomatoes Video
How To Make Eggplant Burrata
I don’t know about you, but I especially love quick and easy recipes in the summertime. This eggplant burrata feels more like a piece of artwork than a cooking project, and it only takes three basic steps!
- Roast the tomatoes: Toss the cherry tomatoes with 1/2 cup olive oil, garlic, and salt. Roast them at 400°F for 20–25 minutes.
- Grill the eggplants: Brush the eggplant slices with olive oil and season them with the garlic parsley salt. Grill the eggplant slices over medium-high heat for 3–4 minutes per side (this is the best grill!).
- Assemble the dish: Arrange the grilled eggplant on a serving platter, then top with the burrata, roasted tomatoes, garlic cloves, olive oil, balsamic vinegar and basil.
Hot tip: This is my all time favorite Balsamic Vinegar.
Tips From the Kitchen
Ingredient quality truly matters for this eggplant burrata recipe because it’s so simple. Here are six techniques I’ve learned over time to bring out the best summer flavors.
- Pick the right eggplants. Look for skinny eggplants (these have less seeds) with smooth, shiny skin and a heavy weight. Avoid eggplants with any soft spots.
- Leave the skin on. The eggplant skin helps to keep the slices from falling apart.
- Sear the eggplant well. The grill should be screaming hot to ensure the eggplants have bold grill marks. More color = more flavor!
- Grill the tomatoes (optional). While you’re using the grill to cook the eggplants, feel free to blister the tomatoes and garlic in a pan over the grill as well (I’d recommend this pan).
- Bring the burrata to room temp. Pull the burrata out of the fridge 30 minutes before serving to soften the creamy center.
- Serve with bread. I looove scooping up the creamy burrata and tomato juices with a slice of grilled sourdough or a baguette.
Looking for more European summer favorites? If you’re as obsessed with cream-filled mozzarella as I am, you’ll be drooling over our braised tomatoes with burrata and tomato peach burrata salad.
Storage
You guys, let me tell you… the leftovers for this eggplant burrata are incredible. The garlicky oil adds so much flavor to the eggplant, making it a perfect toast topper. Store any leftovers for up to three days in an airtight container in the fridge.
More Easy Summer Appetizers
- Caprese Salad Skewers — Fresh, vibrant, and ready in 10 minutes
- Whipped Feta Dip — Perfect with crackers and veggies
- Steak Bruschetta — Classic tomato-topped crostini with extra protein!
- Salmon Spring Rolls — Smoked salmon and crunchy veggies wrapped in rice paper
Recipe
Ingredients
- 2 cups cherry tomatoes
- 1/2 cup olive oil plus 1 tbsp for brushing eggplant
- 5 garlic cloves smashed
- 1 tsp salt adjust to taste
- 2 medium eggplants sliced into ½-inch rounds
- 1 tbsp garlic parsley salt adjust to taste
- 8 oz burrata 2 large balls
- 1 tsp balsamic vinegar
- Fresh basil for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper, or grab an oven-safe skillet. Toss the cherry tomatoes with 1/2 cup olive oil, garlic, and salt (herbs optional). Roast for 20–25 minutes, or until the tomatoes burst.
- Meanwhile, brush both sides of the eggplant slices with 1 tbsp olive oil and season them generously with the garlic parsley salt.
- Grill the eggplant slices over medium-high heat for 3–4 minutes per side, until they are tender and deeply golden-brown with grill marks.
- Arrange the grilled eggplant on a serving platter. Tear the burrata over the top. Spoon the roasted tomatoes, garlic cloves, and all of the garlicky olive oil over the burrata and eggplant.
- Finish the dish with balsamic vinegar and fresh basil and serve it warm or at room temperature. Enjoy!
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