Description
This Burrata Roasted Eggplant Stack layers tender roasted eggplant, juicy tomato slices, creamy burrata, and fresh basil with a drizzle of balsamic glaze. It’s simple enough for a weeknight yet elegant enough for dinner parties—proof that fresh ingredients can shine without fuss.
Ingredients
- 2 medium eggplants, sliced into ½-inch rounds
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano (or 1 tbsp fresh oregano)
- 2 large ripe tomatoes, sliced
- 8 oz fresh burrata cheese
- ¼ cup fresh basil leaves
- 1 tbsp balsamic glaze (or homemade reduction)
Instructions
Prep the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Season the eggplant: Arrange slices on the sheet, brush with olive oil, and season with salt, pepper, and oregano.
Roast: Bake 20–25 minutes, flipping halfway, until tender and lightly golden.
Layer the stack: On a serving plate, place a roasted eggplant slice, then a tomato slice, then a portion of burrata. Repeat for 2–3 layers.
Finish: Top with fresh basil and drizzle with balsamic glaze. Serve warm or at room temperature.
Notes
Let burrata sit at room temperature for 10 minutes before assembling for maximum creaminess.
Eggplant can be roasted ahead of time; assemble stacks just before serving.
For extra flavor, add a thin layer of pesto between the eggplant and tomato.
This recipe is naturally gluten-free and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish, Main
- Method: Roasting, Stacking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 stack
- Calories: 210 kcal
- Sugar: 5g
- Sodium: 200 mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25 mg