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Mediterranean · Main dishes

Roasted Eggplant with Burrata and Tomato Salsa

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🕐 30 min 👁 2 Channel post →

An impressive restaurant-style weekend dish combining tender roasted eggplant, creamy burrata, and fresh tomato salsa.

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Method

1

Cut the eggplant into wedges and score the flesh in a crosshatch pattern, drizzle with olive oil, season with salt, and roast at 200°C for 25–30 minutes until tender.

2

For the salsa, finely dice the tomatoes, add minced garlic, herbs, salt, pepper, a drizzle of olive oil, and optionally a splash of balsamic vinegar or lemon juice.

3

To assemble, place the burrata over the warm eggplant, top with the salsa, drizzle with olive oil, and finish with a crack of pepper.

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