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.
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.