A beautiful Mediterranean-inspired appetizer made with tender roasted eggplant, creamy burrata, juicy sweet tomatoes, fresh basil, and a bright balsamic finish. It works beautifully as an appetizer, light lunch, or elegant side dish.
Ingredients
For the Roasted Eggplant
2 medium eggplants
2 tbsp extra-virgin olive oil
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
¼ tsp garlic powder
For the Tomato Layer
2 cups cherry or grape tomatoes, halved
1 tbsp extra-virgin olive oil
1 small garlic clove, finely minced
¼ tsp salt
¼ tsp black pepper
1 tsp balsamic vinegar
For the Stack
2 balls burrata cheese, about 4 oz (115 g) each
½ cup fresh basil leaves
2 tbsp finely grated Parmesan, optional
1–2 tbsp balsamic glaze
1 tbsp extra-virgin olive oil
Freshly cracked black pepper
Optional Garnish
Lemon zest
Microgreens
Red pepper flakes
A few additional basil leaves
Instructions
- Prepare the eggplant
Preheat the oven to 425°F (220°C).
Wash the eggplants and cut them into rounds about ½-inch thick.
Arrange the slices on a baking sheet. Brush both sides lightly with olive oil and season with salt, black pepper, Italian seasoning, and garlic powder.
For especially tender eggplant, let the seasoned slices sit for about 10 minutes, then gently pat away any excess moisture.
- Roast the eggplant
Roast for 20–25 minutes, turning the slices halfway through.
The eggplant should be tender in the center with lightly browned edges.
Remove from the oven and let cool for a few minutes.
- Prepare the tomatoes
While the eggplant roasts, combine the halved tomatoes, olive oil, minced garlic, salt, pepper, and balsamic vinegar in a bowl.
For a roasted tomato version, spread them on a small baking sheet and roast alongside the eggplant for about 12–15 minutes, until softened and slightly caramelized.
For a fresher version, simply leave the tomatoes raw.
- Prepare the burrata
Remove the burrata from its liquid and gently pat it dry with paper towels.
Carefully tear or cut each burrata ball into smaller portions.
- Assemble the stacks
Place one roasted eggplant slice on a serving plate.
Add a spoonful of tomatoes, some fresh basil, and a portion of creamy burrata.
Repeat with another eggplant slice, tomatoes, basil, and burrata.
Depending on the size of your eggplant, make 2–3 layers per stack.
- Finish
Drizzle the stacks with extra-virgin olive oil and balsamic glaze.
Sprinkle with Parmesan if using, then finish with fresh basil, cracked black pepper, and optional lemon zest or red pepper flakes.
Serve immediately while the eggplant is slightly warm and the burrata is creamy.
Tips for the Best Eggplant Stacks
Choose firm, medium-sized eggplants for slices that hold their shape.
Don’t use too much oil because eggplant absorbs oil quickly.
Roast until tender but not falling apart.
Keep the burrata chilled until you’re ready to assemble.
For the prettiest presentation, use tomatoes in different colors.
Add the balsamic glaze just before serving so the stack stays attractive.
Nut & Allergen Information
Contains:
Milk/Dairy: Burrata and optional Parmesan.
Naturally free from:
Peanuts
Tree nuts
Eggs
Fish
Shellfish
Gluten: The ingredients listed are naturally gluten-free, but check packaged balsamic glaze, seasonings, and Parmesan for possible additives or cross-contact if preparing for someone with celiac disease.
Nut-free
Yes, this recipe is nut-free as written.
If serving someone with a severe nut allergy, check all packaged ingredients and use products labeled appropriately for the allergy.
Q&A
Q: Can I make this recipe ahead of time?
A: The eggplant and tomatoes can be prepared several hours ahead and refrigerated. For the best texture, assemble the stacks and add the burrata shortly before serving.
Q: Can I use mozzarella instead of burrata?
A: Yes. Fresh mozzarella works well, although burrata provides a softer, creamier center.
Q: Can I use regular tomatoes instead of cherry tomatoes?
A: Absolutely. Ripe Roma, heirloom, or vine-ripened tomatoes are excellent choices.
Q: Can I grill the eggplant instead of roasting it?
A: Yes. Grill the slices over medium-high heat for about 3–5 minutes per side, until tender and lightly charred.
Q: Why is my eggplant soggy?
A: It may have been overcrowded on the baking sheet or cooked with too much oil. Give the slices plenty of space and use just enough oil to coat them lightly.
Q: Can I make this without balsamic glaze?
A: Yes. Use a drizzle of fresh lemon juice, balsamic vinegar, or simply extra-virgin olive oil.
Q: Can I make it spicy?
A: Yes. Add red pepper flakes or a small drizzle of chili oil before serving.
Q: Can I add protein?
A: Yes. Grilled chicken, shrimp, or thinly sliced prosciutto can be served alongside or layered with the eggplant.
Q: Is this recipe vegetarian?
A: Yes, as written it is vegetarian.
Q: Can I make it vegan?
A: Yes. Replace the burrata with a plant-based mozzarella or creamy vegan cheese and omit the Parmesan.
Q: How should leftovers be stored?
A: Store the eggplant and tomato components separately in airtight containers in the refrigerator for up to 3 days. For the best texture, don’t store the fully assembled stacks.
Q: What can I serve with these stacks?
A: They pair beautifully with crusty bread, a Mediterranean salad, grilled chicken, fish, quinoa, or a simple pasta dish.
Leave a Reply