Grilled Eggplant, Roasted Tomatoes and Burrata Cheese with Garlic Herb Breadcrumbs
A vibrant Mediterranean-inspired dish featuring smoky grilled eggplant, sweet roasted tomatoes, and creamy burrata topped with crispy garlic herb breadcrumbs. It offers a perfect balance of textures and fresh flavors.
Total Time:45 minutes
Yield:3–4 servings
Ingredients
eggplant, sliced into rounds or long strips
cherry tomatoes
olive oil
salt
black pepper
burrata cheese
garlic, minced
breadcrumbs
fresh parsley, chopped
fresh basil, chopped
lemon zest (optional)
Instructions
Preheat your oven to 200°C (400°F).
Toss the cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet.
Roast for 20–25 minutes until softened and slightly caramelized.
Brush the eggplant slices with olive oil and season with salt and pepper.
Heat a grill pan or outdoor grill over medium-high heat.
Grill the eggplant slices for about 3–4 minutes per side until tender and lightly charred.
In a skillet, heat a little olive oil and sauté the minced garlic until fragrant.
Add the breadcrumbs and toast until golden and crispy.
Stir in chopped parsley, basil, and lemon zest if using, then remove from heat.
Arrange the grilled eggplant on a serving platter.
Spoon the roasted tomatoes over the eggplant.
Tear the burrata and place it on top.
Sprinkle with garlic herb breadcrumbs.
Drizzle with olive oil and serve immediately.
Notes
Add grilled zucchini or bell peppers for extra vegetables.
Swap burrata with fresh mozzarella or ricotta if needed.
Top with grilled chicken or chickpeas for added protein.
Use gluten-free breadcrumbs if required.
Store leftovers for up to 2 days and assemble fresh for best texture.
