Mediterranean Burrata & Roasted Eggplant Stack
This dish layers smoky roasted eggplant with creamy burrata, ripe tomatoes, and fresh basil for a Mediterranean-inspired appetizer or light main. It’s elegant, simple to prepare, and perfect for showcasing fresh summer produce. A drizzle of balsamic glaze ties it all together with sweet tanginess.
Total Time: 35–40 minutes
Servings: 2–3
Ingredients
1 large eggplant, sliced into ½-inch rounds
3 tbsp olive oil (for roasting and drizzling)
Salt and black pepper, to taste
1 tsp dried oregano or thyme
1 ball fresh burrata cheese
2–3 fresh tomatoes (sliced) or 1 cup cherry tomatoes (halved)
Fresh basil leaves, for garnish
Balsamic glaze, for drizzling (optional)
Instructions
Prepare the eggplant
Preheat oven to 400°F (200°C).
Arrange eggplant slices on a baking sheet lined with parchment.
Brush both sides with olive oil and season with salt, pepper, and oregano (or thyme).
Roast the eggplant
Roast for 20–25 minutes, flipping halfway, until golden brown and tender.
Assemble the stack
On a serving platter, layer roasted eggplant slices with fresh tomato slices.
Tear burrata into pieces and arrange over the layers.
Finish with garnish
Drizzle with extra olive oil and balsamic glaze, if using.
Top with fresh basil leaves.
Serve
Serve warm or at room temperature as an appetizer, side, or light vegetarian main.
Tips
Salt the eggplant before roasting: Sprinkle slices with salt and let sit for 15–20 minutes, then pat dry. This removes excess moisture and bitterness.
Use parchment paper: Prevents sticking and makes cleanup easier.
Let the burrata warm slightly: Take it out of the fridge 10–15 minutes before serving so it’s extra creamy.
Layer neatly: Stacking eggplant and tomato slices in even layers makes for a more elegant presentation.
Variations
Grill instead of roast: For a smokier flavor, grill the eggplant slices instead of roasting them.
Add extra veggies: Roasted zucchini, bell peppers, or mushrooms can be layered in with the eggplant.
Swap the glaze: Use a drizzle of pesto or chimichurri instead of balsamic glaze.
Make it heartier: Add a slice of crusty bread at the base to turn it into a stacked bruschetta.
Mini stacks: Use smaller eggplant rounds and cherry tomatoes to make individual appetizer portions.
Q&A
Q: Can I prepare this ahead of time?
A: You can roast the eggplant in advance and store it in the fridge. Assemble with burrata, tomatoes, and basil just before serving so everything stays fresh.
Q: Can I make this without burrata?
A: Yes. Fresh mozzarella, ricotta, or goat cheese work as substitutes.
Q: Do I need to peel the eggplant?
A: No, the skin softens during roasting and adds flavor. If your eggplant has very tough skin, you can peel it before slicing.
Q: How do I make it more filling?
A: Serve the stack on toasted sourdough or alongside quinoa, couscous, or farro for a more substantial meal.
Nutrition
(per serving, based on 3 servings)
Calories: ~240
Protein: 8g
Fat: 17g
Carbohydrates: 16g
Fiber: 5g
Sugar: 7g
Calcium: 140mg
(Values are approximate and will vary depending on ingredients and brands used.)
Conclusion
The Mediterranean Burrata & Roasted Eggplant Stack is a vibrant and elegant dish that highlights simple, fresh ingredients. The roasted eggplant brings smoky richness, the burrata adds creaminess, and the tomatoes with basil provide freshness. Finished with balsamic glaze, it strikes the perfect balance of sweet, savory, and tangy flavors. This dish works beautifully as a starter, light lunch, or centerpiece for a Mediterranean spread.