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Hands holding platter with cherry tomatoes, fried eggplant, and burrata.
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5 from 1 vote

Cherry Tomatoes and Eggplant with Burrata

Nothing says summer like my Cherry Tomato Eggplant and Burrata appetizer! The garlicky wilted cherry tomato and golden fried eggplant mixture is topped with fresh basil and a ball of creamy burrata and is perfect with crusty bread!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4
Author: James Delmage

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
US Customary - Metric

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

Calories: 428kcal | Carbohydrates: 16.2g | Protein: 13.3g | Fat: 39.9g | Saturated Fat: 11.7g | Cholesterol: 40mg | Sodium: 184mg | Fiber: 6.9g | Sugar: 9.9g | Calcium: 335mg | Iron: 1mg

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