Nothing says summer like my Cherry Tomato Eggplant and Burrata appetizer! Made with the season’s best veggies, fresh basil, and topped with a ball of creamy burrata, this is an appetizer that’s so good you may just want to make an entire meal out of it!
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A late summer favorite!
When mid to late summer hits, I’m tasked with finding interesting ways to use the vegetables from my garden, like pasta alla Norma, chocolate zucchini bread, and peperonata, and this recipe for cherry tomato eggplant and burrata is one of my (and my family’s) favorites!
The creamy burrata is the perfect match to the wilted cherry tomatoes, fried eggplant, and fresh basil. All it needs is some crusty bread and it’s good to go!
While I do usually make this as an appetizer, it would be excellent as a condiment for grilled chicken thighs or grilled fish!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Eggplant. If possible, opt for 2 small eggplants rather than larger ones as smaller eggplants have less seeds and tend to be less bitter.
- Tomatoes. Use any color cherry or grape tomatoes available to you. I love adding some yellow ones to the mix!
- Burrata. If you can’t get your hands on burrata, you can definitely use fresh mozzarella in its place.
- Oil. This recipe uses quite a bit of olive oil to fry the eggplant. You can strain and save the leftover frying oil once it’s cooled for another use.
- Basil. Fresh basil should be used here. If you can’t find fresh basil you can omit it entirely. I don’t recommend using dried basil.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Fry the eggplant in the olive oil in a large pan over medium heat.
- Once browned on all sides, transfer the eggplant to a paper towel-lined plate to drain, blot to remove excess oil, and season with salt to taste.
- Remove all but ~1/4 cup of oil in the pan and cook the garlic until golden.
- Add the cherry tomatoes and a pinch of salt and cook until they soften and release their liquid.
- Return the eggplant to the pan and mix with the tomatoes. Once the flavors are combined and the sauce has thickened, add salt and pepper to taste.
- Remove from the heat and add the basil and burrata. Serve the cherry tomato eggplant burrata appetizer with a drizzle of olive oil and crusty bread. Enjoy!
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Cherry Tomatoes and Eggplant with Burrata
Ingredients
- 1 cup extra virgin olive oil
- 2 small eggplant 2" cubes
- 8 cloves garlic sliced
- 2 pounds cherry or grape tomatoes halved
- salt and pepper to taste
- 1/4 cup basil hand torn
- 1/2 pound burrata
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Instructions
- Heat a large pan to medium heat with the extra virgin olive oil. Once shimmering add the eggplant and fry until browned on all sides and soft when pierced with a fork. Remove the eggplant and place on a paper towel lined plate to drain. Blot the eggplant to remove excess oil and season with salt to taste.
- Remove all but a 1/4 cup of oil in the pan and add the garlic and cook for 2-3 minutes or until golden. Add the tomatoes and a pinch of salt and cook until they begin to soften and release their liquid.
- Return the eggplant back to the pan and gently mix with the tomatoes. Once all the flavors are well combined and the sauce has thickened add salt and pepper to taste. Turn off the heat and add the basil.
- If needed add a bit more of your best extra virgin olive oil. Top with the burrata and serve with crusty Italian bread as a spread. Enjoy!
Notes
- Oil. You will need plenty of olive oil (at least 1 cup to fry the eggplant. Leftover oil can be strained, once cooled, and saved for future use.
- Eggplant. 2 small eggplant or about 1 pound is needed but 1 larger eggplant can be used instead. Larger eggplant tend to have more seeds.
- Other cheese. Mozzarella (fresh or block) or Scamorza cheese can be subbed for the burrata.
- Leftovers. This recipe can be saved in the fridge for up to 3 days and can be eaten cold or reheated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is great over macaroni too!
We agree! Thanks for the comment, Loretta!