Caprese Salad with Burrata and Grilled Eggplant
 
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Cook time
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This Caprese Salad with Burrata and Grilled Eggplant is a wonderful summer dish, that makes a delicious appetizer and a light, vegetarian meal!
Author:
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!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/caprese-salad-with-burrata-and-grilled-eggplant/