Burrata and Grilled Eggplant Stack
This dish features tender, char-grilled eggplant slices stacked with creamy burrata cheese, juicy tomatoes, fresh basil, and a drizzle of balsamic glaze. It’s rustic yet elegant — perfect for entertaining or a light summer dinner.
Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4
Ingredients
2 medium eggplants, cut into ½-inch thick rounds
2 tbsp olive oil
Salt & freshly ground black pepper, to taste
2 balls fresh burrata cheese
1 cup cherry tomatoes, halved
Fresh basil leaves
2 tbsp pine nuts or walnuts, toasted
2 tbsp balsamic glaze
Flaky sea salt, for garnish
Instructions
Prepare Eggplant
Slice eggplant into thick rounds. Brush with olive oil, season with salt and pepper.
Grill on medium-high heat (outdoor grill or grill pan) for 3–4 minutes per side until tender and lightly charred.
Build the Stacks
On each plate, place a slice of grilled eggplant as the base.
Add a scoop of burrata (tear gently into chunks if large).
Layer with cherry tomatoes and fresh basil leaves.
Repeat with another slice of eggplant and more toppings to form a layered stack.
Finish & Garnish
Drizzle with balsamic glaze and extra virgin olive oil.
Sprinkle with toasted pine nuts (if using) and flaky sea salt.
Serve warm or at room temperature.
Notes & Tips
For a heartier version, add roasted red peppers or grilled zucchini to the stack.
Use Japanese eggplant for smaller, elegant stacks.
If you don’t have balsamic glaze, reduce balsamic vinegar on the stove until syrupy.
Best served fresh (burrata doesn’t keep well once cut).
Frequently Asked Questions
Q: Can I roast instead of grill the eggplant?
Yes — roast slices at 425°F (220°C) for 20 minutes, flipping halfway, until golden.
Q: Can I make it vegan?
Swap burrata with a vegan cashew cheese or whipped tahini.
Q: Is this appetizer or main?
It works as both! Serve 1 stack as an appetizer, 2–3 as a light main with bread or salad.
Nutritional Information
Calories: ~280 kcal
Protein: 11 g
Carbs: 15 g
Fat: 20 g
Fiber: 5 g