Grilled Eggplant With Roasted Tomatoes, Burrata And Garlic Breadcrumbs

Updated at: Thu, 17 Aug 2023 06:02:35 GMT

Step 1

Preheat oven to 375ºF. Slice the eggplant (1/2 - 1/4 inch thick). Brush with olive oil, place on a baking tray, and bake for 35-45 minutes.

Step 2

Add tomatoes and minced garlic to a baking dish (we used 9x13 inch), toss with 2 tablespoons olive oil, and balsamic vinegar (season with salt and pepper). Place in the oven 5 minutes after the eggplant. Turn once or twice. You want the tomatoes to be soft and their skins slightly blistered. Set aside and reserve any tomato liquid that may have been collected.

Step 3

On the stovetop, add 3 tablespoons oil and the minced garlic to a cold 8-inch skillet. Turn heat to medium and cook until the garlic sizzles and turns fragrant but not brown, about 1 minute. Add breadcrumbs and toss in the garlicky oil. Cook, stirring often, until crumbs turn golden brown, 4 minutes. Transfer crumbs to a medium bowl.

Step 4

Assemble dish by adding a layer of eggplant to a platter. Top with a layer of tomatoes, and a drizzle of the tomato cooking juices. Then add another layer of eggplant and tomatoes until all are used. Drizzle again with collected tomato juices. Nestle in chunks of burrata cheese, and sprinkle all over with garlic breadcrumbs. Add a few basil leaves, if desired. Serve warm with warm, crusty bread and good, rich red wine.

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