Description
This delightful Burrata & Roasted Eggplant Stack is a perfect combination of creamy burrata, robust roasted eggplant, fresh tomatoes, and fragrant basil, elevated with a balsamic glaze.
Ingredients
Scale
- 2 medium eggplants, sliced into ½-inch rounds
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano (or 1 tbsp fresh)
- Salt and pepper, to taste
- 2 large ripe tomatoes, sliced
- 8 oz fresh burrata cheese
- ¼ cup fresh basil leaves
- 1 tbsp balsamic glaze
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange eggplant slices on the sheet, brush with olive oil, and sprinkle with oregano, salt, and pepper. Roast for 20-25 minutes, flipping halfway.
- Assemble stack with roasted eggplant as base, followed by tomato slice and burrata. Repeat layering 2-3 times.
- Top with basil and drizzle balsamic glaze before serving.
Notes
Use high-quality burrata for the best texture. Allow stacks to rest before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 200 mg
- Protein: 12 g