Grilled Eggplant with Burrata & Roasted Tomatoes

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!

Course Salad

Cuisine American, Italian

Keyword eggplant burrata, eggplant burrata salad

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 305kcal

Author Natalya Drozhzhin

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

US Units - Metric

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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