Burrata & Roasted Eggplant Stack

Burrata & Roasted Eggplant Stack

A delightful dish combining creamy burrata cheese with smoky roasted eggplant, perfect for gatherings or a light lunch.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Appetizer, Lunch

Cuisine: Italian, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

For the Roasted Eggplant

2 medium eggplants, sliced into 1/2-inch rounds
2 tablespoons olive oil for brushing
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and black pepper to taste

For the Stack

8 ounces burrata cheese for layering
1 cup cherry tomatoes, halved
2 tablespoons fresh basil, chopped for sprinkling
1 tablespoon balsamic glaze for drizzling
1 tablespoon extra virgin olive oil for drizzling

Method

Preparation

Preheat oven to 425°F (220°C).
Arrange eggplant slices on a baking sheet. Brush both sides with olive oil and season with garlic powder, oregano, salt, and black pepper.
Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden.
Allow the roasted eggplant slices to cool slightly.

Assembly

Place one roasted eggplant slice on a serving plate and top with a spoonful of burrata and a few cherry tomato halves.
Repeat the layers to create elegant stacks.
Sprinkle with fresh basil.
Drizzle with balsamic glaze and extra virgin olive oil.
Serve immediately and enjoy.

Notes

For perfectly roasted eggplant, ensure slices are evenly cut. Marinate eggplant for stronger flavor or try different toppings like arugula or grilled veggies for variations.