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Burrata & Roasted Eggplant Stack

A visually stunning and delicious dish featuring layers of roasted eggplant, creamy burrata, and vibrant cherry tomatoes, perfect as an appetizer or light meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Eggplant Stack
  • 2 medium 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
  • 8 ounces burrata cheese
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon balsamic glaze
  • 1 tablespoon extra virgin olive oil for drizzling

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Arrange eggplant slices on a baking sheet. Brush both sides with olive oil and season with garlic powder, oregano, salt, and black pepper.
  3. Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden.
  4. Allow the roasted eggplant slices to cool slightly.
  5. Place one roasted eggplant slice on a serving plate and top with a spoonful of burrata and a few cherry tomato halves.
  6. Repeat the layers to create elegant stacks.
  7. Sprinkle with fresh basil.
  8. Drizzle with balsamic glaze and extra virgin olive oil.
  9. Serve immediately and enjoy.

Notes

This dish is versatile and can be served as an appetizer, side dish, or main course. Pair it with a light salad for a complete meal.
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