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
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Prep the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
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Season the eggplant: Arrange slices on the sheet, brush with olive oil, and season with salt, pepper, and oregano.
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Roast: Bake 20–25 minutes, flipping halfway, until tender and lightly golden.
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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.
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Finish: Top with fresh basil and drizzle with balsamic glaze. Serve warm or at room temperature.
Notes
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Let burrata sit at room temperature for 10 minutes before assembling for maximum creaminess.
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Eggplant can be roasted ahead of time; assemble stacks just before serving.
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For extra flavor, add a thin layer of pesto between the eggplant and tomato.
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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