Caprese Salad with Burrata and Grilled Eggplant

Sometimes one great ingredient can be the inspiration for creating an entire recipe.  When a friend recently brought me a couple of delicious, locally-grown, heirloom tomatoes, I knew that I had to put them to good use.  A quick look in my refrigerator revealed two, small eggplants and a ball of Burrata cheese in brine.  This is how the Caprese Salad with Burrata and Grilled Eggplant was born!

This recipe is based on the traditional Caprese salad, that classic Italian summer salad which features fresh tomatoes, creamy Mozzarella cheese, and basil that we all know and love.  Adding slices of smoky, grilled eggplant and substituting creamy Burrata for the Mozzarella to this fresh salad, made for an absolutely delicious flavor combination and an irresistible summer dish!

Ingredients for the Caprese Salad with Burrata and Grilled Eggplant

• Eggplant:  I prefer the smaller sized Italian eggplants as they have thiner skins, more tender flesh, and fewer seeds that the more common Globe eggplants
• Tomatoes:  any local, seasonal tomatoes are perfect for this recipe, however, heirloom tomatoes are a real treat
• Burrata:  creamy Burrata cheese, torn in small pieces, pair so well with the sweet tomatoes and the crispy, grilled eggplant.  The more traditional option is fresh, sliced Mozzarella
• Fresh basil:  just tear pieces of basil leaves and scatter them over the salad
• Extra virgin olive oil:  use your best finishing olive oil. It is used for both the eggplant marinade and for the drizzle at the end
• Balsamic vinegar:  a good (preferably aged) balsamic vinegar will add a nice sweet undertone to this salad
• Seasoning:  just sea salt and fresh ground black pepper
• Optional (but highly recommended) topping:  just before serving, a little drizzle of balsamic syrup adds a nice sweetness and great depth of flavor

How to grill eggplants 

Grilling eggplants is very simple.  If you have access to a grill, then grilling them will impart a lovely smoky flavor. This is how to do it:

1. Preheat the grill to 400 degrees F.  When it gets hot, clean and oil the grates very well.
2. Slice the unpeeled eggplants into 1/2″ thick rounds.
3. Prepare a quick marinade:  in a shallow bowl, whisk together 2 parts of extra virgin olive oil with about 1 part of balsamic vinegar (the amount will depend on how many eggplants you will grill).  Season both sides of the eggplants with salt and pepper, brush on some of the marinade (or dip them into the bowl with the marinade).  Place them on a tray.
4. Grill.  When the grill is hot, place the marinated eggplant slices on it and cook undisturbed for about 4 to 5 minutes.  Brush some of the remaining marinade on the uncooked side and then, using a spatula, flip them and cook them for 2-3 minutes more until golden brown and tender.
5. Remove from the grill and serve warm, as a delicious side dish on their own (topped with some Greek Feta cheese maybe), or, as part of this salad!

Alternative ways to cook eggplants

If you do not have access to a grill, no worries. There are other ways to cook your eggplant slices:

1. On the stove – method one:  use a hot cast iron grill pan and “grill” your (prepared as above) eggplant slices
2. On the stove – method two:  use one large skillet, place it over medium-high heat, add some olive oil, and sauté the prepared eggplants on both sides until soft and nicely brown, adding more olive oil to the skillet as necessary
3. In the oven:  brush both sides with some olive oil and balsamic marinade, place the prepared eggplants on a parchment paper lined sheet and roast them in a very hot (400 degrees F) oven, turning once, until they get a nice golden color

How to assemble the Caprese Salad with Burrata and Grilled Eggplant

• Grill the eggplants and place them on a large plate to allow to cool
• Slice the tomatoes in even rounds and set aside
• In a large platter, arrange the grilled eggplant and the tomatoes, alternating tomato and eggplant slices.  Tear the Burrata into little pieces and add it in between the slices of eggplant and tomato. Drizzle with some extra virgin olive oil, season with course sea salt and freshly ground black pepper.  Scatter some fresh basil leaves ontop
• Just before serving, drizzle the whole salad with some balsamic syrup or balsamic reduction.  If you do not have that on hand, use some balsamic vinegar instead. Enjoy!

How to serve this salad

Once you try this dish once, it will become one of your favorites this summer.  There are many different ways you can enjoy it!

1. As a delicious appetizer to any meal
2. As a light, vegetarian lunch, perfect for the hot summer months
3. As a salad/side dish, next to your favorite grilled meats and fish.  Here are two of my favorites: grilled chicken kebabs and these lemon-garlic lamb chops
4. As a vegetarian filling to a sandwich –  it goes particularly well with a hearty ciabatta roll

5.0 from 2 reviews

Caprese Salad with Burrata and Grilled Eggplant

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

This Caprese Salad with Burrata and Grilled Eggplant is a wonderful summer dish, that makes a delicious appetizer and a light, vegetarian meal!

Author: Marilena Leavitt

Recipe type: Salad/Side Dish

Cuisine: Mediterranean

Serves: serves 4

Ingredients

• 2 medium Italian eggplants (about 1 lb. in total)
• 2 medium heirloom tomatoes, sliced into ½" rounds
• 4 oz. Burrata cheese, torn into small pieces
• ⅓ cup extra virgin olive oil
• 3 TBSP. balsamic vinegar
• 1 tsp. sea salt
• ¼ tsp. freshly ground black pepper
• -- fresh basil
• -- balsamic glaze or reduction (or, more balsamic vinegar)

Instructions

1. Preheat the grill to 400 degrees F and, when it gets hot, clean and oil the grates very well.
2. Slice the unpeeled eggplants into ½" thick rounds. Prepare a quick marinade by whisking together ⅓ cup extra virgin olive oil with 3 TBSP balsamic vinegar (if you plan to grill more eggplant than the one pound called for in this recipe, make more marinade. The classic ratio for this simple marinade is 2 parts oil to 1 part balsamic vinegar). Season both sides of the eggplants with salt and pepper, brush on some of the marinade (or dip them into the bowl with the marinade). Place them on a tray.
3. When the grill is hot, place the marinated eggplant slices on it and cook undisturbed for about 4 to 5 minutes on the first side. Brush some of the remaining marinade on the uncooked side then, using a spatula, flip them and cook them for 2 to 3 minutes more until golden brown and tender. Remove from the grill and allow them to cool.
4. On a large platter, arrange the grilled eggplant and the tomatoes, alternating tomato and eggplant slices. Tear the Burrata into little pieces and position them in between the eggplant and tomato slices. Drizzle with some extra virgin olive oil, season with course salt and black pepper. Scatter some fresh basil leaves on top.
5. Just before serving, drizzle the whole salad with some balsamic glaze or reduction. If you do not have that on hand, use some additional balsamic vinegar instead. Enjoy!

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