Experience a symphony of flavors with our Grilled Eggplant, Roasted Tomatoes, and Burrata Cheese dish, elevated with the savory crunch of garlic herb breadcrumbs. This recipe marries the smoky essence of grilled eggplant with the sweetness of roasted tomatoes, all topped with creamy burrata cheese and a burst of herbaceous goodness. Perfect for a leisurely weekend meal or an elegant dinner party, this dish promises to dazzle your taste buds and leave you craving more.
In our household, this Grilled Eggplant creation is more than just a dish; it’s a celebration of the abundance of summer flavors and the joy of gathering around the table with loved ones. I still remember the first time I made it for my family—a warm evening filled with laughter and the aroma of grilled vegetables wafting through the air. Since then, it has become a cherished tradition, evoking memories of lazy afternoons spent in the garden and leisurely meals shared with friends. Each bite is a reminder of the simple pleasures in life and the beauty of seasonal ingredients coming together in perfect harmony.
“Why This Summery Delight Will Steal the Show: Grilled Eggplant with Burrata and Garlic Herb Breadcrumbs”
- Bursting with Freshness: This dish celebrates the vibrant flavors of summer with ripe Campari or cherry tomatoes, grilled eggplant, and fragrant herbs, creating a symphony of tastes and textures that delight the senses.
- Creamy Indulgence: Creamy burrata cheese adds a luxurious touch to the dish, balancing the smoky eggplant and tangy roasted tomatoes with its velvety richness.
- Irresistible Crunch: The garlic herb breadcrumbs offer a delightful crunch and a burst of flavor, elevating each bite and adding a satisfying contrast to the creamy components.
- Versatile and Elegant: Whether served as a main course or a stunning appetizer, this dish is sure to impress. Pair it with crusty bread and a glass of red wine for a sophisticated dining experience that will leave guests raving.
Ingredients:
- 1 1/2 pounds (680 grams) Campari or cherry tomatoes
- 1 tablespoon (15 milliliters) balsamic vinegar
- 1/2 teaspoon (2.5 grams) sugar (optional)
- Kosher salt and freshly cracked black pepper, to taste
- 5 large garlic cloves, 4 crushed and 1 minced
- 3 medium globe or Italian eggplants, about 6 to 8 inches long (about 1.81 kilograms total)
- 1/2 cup (120 milliliters) extra virgin olive oil, divided (plus more for grilling)
- 1 1/2 cups (150 grams) fresh breadcrumbs (made from 5-6 slices of good white bread pulsed in a food processor)
- 1/2 cup (15 grams) chopped fresh basil or parsley leaves, or a mix
- 1/4 cup (25 grams) grated Parmigiano Reggiano cheese
- 8 ounces (227 grams) burrata cheese (2 balls, each split into quarters), at room temperature
Directions:
- For the Roasted Tomatoes: Preheat the oven to 375°F (190°C). In a baking dish (such as a 9×13 inch), combine the tomatoes and 4 crushed garlic cloves. Toss with 2 tablespoons of olive oil, balsamic vinegar, sugar (if using), and season with salt and pepper. Roast, turning once or twice, until the tomatoes are soft and their skins blister and split, about 30 to 40 minutes. Set aside and reserve with any tomato liquid collected. (Tomatoes can be roasted a day ahead)
- For the Grilled Eggplant: Prepare a gas or charcoal grill for high heat cooking. Alternatively, a grill pan on the stovetop can be used. Trim off the top and bottom ends of the eggplants and partially peel them in long vertical stripes. Slice the eggplants into 1/2-inch thick rounds. Brush each round generously with olive oil (about 3 to 4 tablespoons total) on both sides and season with salt and pepper. Grill until the eggplant is soft and golden brown on both sides, about 5 minutes per side. If the eggplant seems dry, brush on a little more oil while cooking. Remove from the grill to a plate, cover loosely with foil, and set aside. (Eggplant can be grilled a day ahead)
- For the Garlic and Herb Breadcrumbs: In a cold 8-inch skillet on the stovetop, combine 3 tablespoons of olive oil and the minced garlic. Turn the heat to medium and cook until the garlic sizzles and becomes fragrant but not browned, about 1 minute. Add the breadcrumbs and toss in the garlicky oil. Cook, stirring often, until the crumbs turn golden brown, about 4 minutes. Transfer the breadcrumbs to a medium bowl, let them cool for a few minutes, then stir in the herbs and Parmigiano Reggiano cheese. Season with salt and pepper to taste.
- To Assemble: Arrange a layer of grilled eggplant on a serving platter. Top with a layer of roasted tomatoes, and drizzle with the tomato cooking juices. Continue layering with the remaining eggplant and tomatoes until all are used. Drizzle with the collected tomato juices once more. Nestle chunks of burrata cheese throughout the dish, and sprinkle generously with garlic and herb breadcrumbs. Garnish with a few basil leaves, if desired. Serve warm with crusty bread and a glass of red wine for a delightful dining experience.
Notes:
- If desired, you can omit the sugar from the roasted tomatoes if the tomatoes are naturally sweet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving, as the texture of the breadcrumbs may soften when refrigerated.
