Grilled Eggplant and Burrata Salad with Mint Pesto
This salad combines smoky grilled eggplant slices with creamy burrata cheese and a bright, refreshing mint pesto. Finished with arugula and toasted pine nuts, it’s a balanced and satisfying dish that’s both rustic and refined — perfect for summer gatherings or a flavorful vegetarian main.
⏱ Time:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
For the Salad:
1 large eggplant, sliced into ½-inch rounds
2 tbsp olive oil (for brushing eggplant)
Salt and pepper, to taste
2 balls of burrata (about 4 oz each)
3 cups arugula or baby greens
¼ cup toasted pine nuts
Optional: pomegranate seeds or thinly shaved red onion for garnish
For the Mint Pesto:
½ cup fresh mint leaves
½ cup fresh basil leaves
¼ cup toasted almonds or pine nuts
1 clove garlic
¼ cup grated Parmesan cheese (optional)
⅓ cup extra virgin olive oil
Juice of ½ lemon
Salt and pepper, to taste
Instructions:
1. Prepare the Mint Pesto:
In a food processor, combine mint, basil, almonds, garlic, and Parmesan (if using).
Pulse to a coarse paste.
With the motor running, drizzle in olive oil and lemon juice until smooth.
Season with salt and pepper to taste. Set aside.
2. Grill the Eggplant:
Preheat grill or grill pan over medium-high heat.
Brush both sides of eggplant rounds with olive oil and season with salt and pepper.
Grill for 4–5 minutes per side, or until tender and nicely charred.
Transfer to a plate and let cool slightly.
3. Assemble the Salad:
Arrange grilled eggplant slices on a large platter or individual plates.
Place handfuls of arugula over and around the eggplant.
Tear burrata into large pieces and scatter over the salad.
Drizzle generously with mint pesto.
Sprinkle with toasted pine nuts and optional garnishes like pomegranate seeds or red onion.
4. Serve:
Serve immediately at room temperature or slightly warm with crusty bread.
Notes & Tips:
For extra smokiness, roast eggplant over an open flame before grilling.
Burrata tip: let it sit at room temp for 10 minutes before serving so it’s ultra-creamy.
Can be made vegan by replacing burrata with grilled tofu or avocado and omitting Parmesan in the pesto.
Make mint pesto up to 3 days ahead; store in an airtight container in the fridge.
❓ Frequently asked questions FAQ:
Q: Can I use zucchini instead of eggplant?
A: Yes, zucchini or summer squash grills well and pairs nicely with burrata and mint.
Q: What can I substitute for pine nuts?
A: Toasted almonds, walnuts, or pistachios work well in both the salad and pesto.
Q: Can I make this salad ahead of time?
A: You can grill the eggplant and prep the pesto in advance, but assemble just before serving to keep textures fresh.
Nutritional Information
Calories: 420
Protein: 14g
Carbs: 12g
Fat: 35g
Fiber: 5g