Burrata and Roasted Eggplant Stack
This elegant dish layers smoky roasted eggplant slices with creamy, rich burrata cheese, fresh basil, and a drizzle of tangy balsamic glaze. It’s Mediterranean-inspired, visually stunning, and perfect as a light lunch, appetizer, or a side dish for a summer dinner. The contrast of the warm eggplant and cool burrata makes each bite irresistibly balanced.
Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings:4 as an appetizer or 2 as a main
Ingredients
For the roasted eggplant:
2 medium eggplants, cut into 1 cm (½-inch) thick slices
3 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the stack:
1 large ball burrata cheese (about 200g)
1 cup cherry tomatoes, halved
Fresh basil leaves, for layering and garnish
2 tbsp toasted pine nuts
For the dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze (plus more for drizzling)
1 tsp lemon juice
Pinch of salt and pepper
Instructions
Prepare the eggplant
Preheat oven to 200°C (400°F).
Arrange eggplant slices on a baking sheet lined with parchment paper.
Brush both sides with olive oil, then season with salt and pepper.
Roast for 18–20 minutes, flipping halfway through, until golden and tender.
Make the dressing
In a small bowl, whisk together extra virgin olive oil, balsamic glaze, lemon juice, salt, and pepper.
Assemble the stack
On each plate, place a roasted eggplant slice as the base.
Add a spoonful of cherry tomatoes and a basil leaf.
Repeat layers until you have 2–3 slices of eggplant stacked.
Gently place a piece of burrata on top or next to the stack.
Finish and serve
Drizzle the dressing and extra balsamic glaze over the stack.
Sprinkle with toasted pine nuts (if using) and garnish with fresh basil leaves.
Serve immediately while eggplant is warm and burrata is cool.
Notes & Tips
If you don’t have burrata, you can use fresh mozzarella or creamy ricotta.
Grilling the eggplant instead of roasting adds an extra smoky flavor.
For extra Mediterranean flair, add roasted red peppers or olives to the layers.
Serve with crusty bread to soak up the creamy burrata and dressing.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: You can roast the eggplant and prep the tomatoes ahead, but assemble just before serving to keep burrata fresh.
Q: Can I make it vegan?
A: Yes, replace burrata with a vegan cashew-based mozzarella or soft plant-based cheese.
Q: What wine pairs well with this dish?
A: A crisp Sauvignon Blanc or light Pinot Grigio complements the creamy burrata and roasted eggplant beautifully.
Nutritional Information
Calories: ~210 kcal
Protein: 7 g
Fat: 15 g
Carbohydrates: 14 g
Fiber: 5 g
Sugars: 7 g
Sodium: 280 mg