This Burrata Roasted Eggplant transforms humble ingredients into an exquisite Italian inspired appetizer or light meal. Bursting with flavors that will satisfy your palate and transport you to sun drenched Mediterranean evenings. I find this dish celebrates simplicity and elegance in every bite. Serve it alongside crusty bread for a complete experience.

I discovered this beautiful combination during my travels through rural Italy. A small family run trattoria served roasted eggplant with fresh cheese as their daily special. The creaminess of burrata against the smoky eggplant created a flavor memory I cherish. Now I serve it for elegant dinners paired with our favorite olive oil bread dip or as part of a larger Italian feast with traditional meatballs. It brings that authentic Italian warmth to my table every time.

What Makes This Burrata Roasted Eggplant Special

Incredible Texture Contrast: Creamy burrata meets caramelized roasted eggplant perfectly.
Restaurant Quality Simplicity: Elegant results with minimal ingredients and effort.
Versatile Serving Options: Perfect appetizer, side dish, or light main.
Quick Preparation: Ready in under 45 minutes from start to finish.

What You’ll Need for Burrata Roasted Eggplant

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Eggplants: Choose medium sized, firm eggplants with smooth, shiny skin.
Extra olive oil: High quality oil enhances flavor and promotes caramelization.
Kosher salt: Flaky salt draws out moisture and seasons deeply.
Black pepper: Freshly ground provides the best aromatic warmth.
Garlic powder: Adds subtle garlic flavor without burning during roasting.
Burrata cheese: Fresh burrata offers that luxurious creamy center.
Fresh basil: Tear just before serving for maximum fragrance.
Balsamic glaze: Optional sweet tangy drizzle balances the richness.
Red pepper flakes: Optional touch of heat for depth.

Burrata Roasted Eggplant

Simple roasted eggplant topped with creamy burrata cheese, fresh basil, and optional balsamic glaze. Ready in 43 minutes for a delicious Italian-inspired appetizer.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine Italian

Servings 4 servings

Calories 250 kcal

Equipment

oven
baking sheet
large bowl
knife
cutting board
measuring cups
measuring spoons

Ingredients

Main Ingredients

2 medium eggplants about 1 1/2 pounds total
1/4 cup extra virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
8 ounces burrata cheese 1 large ball or 2 small balls
1/4 cup fresh basil leaves torn or roughly chopped
2 tablespoons balsamic glaze optional
1/4 tsp red pepper flakes optional

Instructions

Preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper for easy cleanup. Cut the eggplants into 1-inch cubes, ensuring they are uniform in size for even cooking.
In a large bowl, combine the cubed eggplant, 1/4 cup extra virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder. Toss everything together until the eggplant is thoroughly coated with the oil and seasonings.
Spread the seasoned eggplant in a single layer on the prepared baking sheet. Make sure the pieces are not overcrowded; use a second baking sheet if necessary to allow for proper air circulation and browning.
Roast the eggplant for 25 to 30 minutes, flipping the cubes halfway through the cooking time. Continue roasting until the eggplant is very tender, deeply golden brown, and slightly caramelized at the edges. It should be easily pierced with a fork.
Carefully transfer the hot roasted eggplant to a serving platter or individual plates. Place the ball(s) of burrata cheese directly on top of the warm eggplant. The residual heat will gently warm the cheese, making it softer and creamier within 2 to 3 minutes.
Garnish generously with 1/4 cup of fresh basil leaves, either torn or roughly chopped. For an extra layer of flavor, drizzle with 2 tablespoons of balsamic glaze and sprinkle with 1/4 teaspoon red pepper flakes, if desired. Serve immediately while the eggplant is warm and the burrata is soft and gooey.

Notes

The residual heat from the eggplant will gently warm the burrata, making it softer and creamier.

Keyword Burrata, Roasted Eggplant, vegetarian

Ways to Customize This Dish

Herb Variations: Try fresh thyme or oregano instead of basil.
Spice Level: Adjust red pepper flakes to your preferred heat.
Cheese Alternatives: Fresh mozzarella works if burrata is unavailable.

Pro Tips for Perfect Burrata Roasted Eggplant

Uniform Cutting: Cube eggplant evenly for consistent roasting throughout.
Single Layer Roasting: Avoid crowding for proper caramelization and browning.
Timing Precision: Flip halfway through for even golden coloring.
Serving Temperature: Add burrata to hot eggplant for perfect creaminess.

Cozy Serving of Burrata Roasted Eggplant

Storing Your Burrata Roasted Eggplant

Store: Refrigerate leftovers in airtight container for up to 3 days.
Freeze: Freezing not recommended due to texture changes in eggplant.
Reheat: Warm in 350°F oven for 10-15 minutes until heated through.
Make-Ahead Tip: Roast eggplant ahead and add fresh burrata when serving.

Frequently Asked Questions

Can I make burrata roasted eggplant ahead of time?

You can roast the eggplant ahead and store it separately. I recommend adding the fresh burrata and basil just before serving to maintain the perfect texture contrast. The warm eggplant will gently melt the cheese when combined.

What goes well with roasted eggplant and burrata?

This dish pairs beautifully with crusty bread, a simple green salad, or as part of an Italian antipasto spread. It also complements heartier mains like chicken parmesan for a complete meal.

How do I prevent eggplant from becoming soggy?

Ensure your oven is fully preheated and use a single layer on the baking sheet. Proper spacing allows moisture to evaporate rather than steam the eggplant. Flipping halfway through also promotes even cooking and texture.

Can I use other cheeses instead of burrata?

Fresh mozzarella works well, though it won’t have the same creamy center. Ricotta or goat cheese also make interesting alternatives that still provide that creamy contrast to the roasted eggplant.

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Why This Burrata Roasted Eggplant Delights

The magic happens when warm, smoky roasted eggplant meets cool, creamy burrata. This dish showcases how simple ingredients can create extraordinary flavors. I love how it feels both rustic and elegant, perfect for any occasion. Give it a try and experience that beautiful Italian inspired harmony yourself.

Easy Italian Appetizer