Serve this Burrata with Warm Eggplant Compote as a quick and easy, yet elegant appetizer. It’s as eye appealing as it is delicious!
Burrata means “buttered” in Italian. This cheesy delicacy is made of a mozzarella shell and stuffed with a soft, milky curd that oozes from the center of the cheese. It’s best served at room temperature – the cheese on the outside and inside soften and flavor is maximized. Drizzle with a fine, thick balsamic vinegar, a great foil for the mild cheese.
Typically, mozzarella is served with sliced tomatoes as a caprese salad or other raw ingredients. However, it’s nice to change things up once in a while and this warm eggplant compote is a perfect accompaniment. Even better, the compote can be made the day before and gently reheated before serving.
Cook the seasoned eggplant in hot oil over medium heat until the bottom side turns a golden brown. Turn and continue cooking a few minutes more until that side is golden brown. Stir and continue cooking until the eggplant is done; it offers no resistance when pierced with a fork, but retains its shape. Remove to a plate.
Add a little more oil to the pan and toss in the shallots, garlic, and pepper flakes; sweat until the aromatics are soft and translucent, about 2 minutes, scraping up the eggplant tidbits from the bottom of the pan.
Add the tomatoes and raisins and cook over a low flame for 3 minutes. The tomatoes should yield a little, looking a little crinkly, but not mushy.
Return the eggplant to the pan, stir and reheat.
Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both and top with the basil.
Serve with warm crusty bread or try our Garlic Bread!
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Burrata with Warm Eggplant Compote
Serve burrata and eggplant compote as a starter to any meal – it as eye-appealing as it is scrumptious. Accompany with a warm, crusty bread.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
3 tablespoons olive oil
4 cups ½-inch cube eggplant (~1 pound)
1 ½ teaspoons coarse salt
¼ cup minced shallots
3 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
1 pint cherry tomatoes, halved
¼ cup raisins
¼ -1/2 cup basil chiffonade
2 large or 4 small burrata, cut the large burrata in half
A drizzle of thick balsamic vinegar over the burrata and eggplant compote and top with sliced or whole basil leaves.
Heat the olive oil in a large skillet over medium heat.
Season the eggplant with salt and place into the hot oil in a single layer. Don’t stir again until the bottom side of the eggplant begins to turn golden brown, about 3-4 minutes. Lower the heat if the eggplant is browning too quickly.
Turn and continue browning for another 2-3 minutes. Toss the eggplant in the skillet and cook until the eggplant is soft, but still retains its shape.
Remove eggplant to a plate.
Add the shallots, garlic, and pepper flakes and sweat until the shallots are soft and translucent, about 2-3 minutes, scraping up the eggplant tidbits from the bottom of the pan.
Add the tomatoes and raisins, stir to combine and cook over at a gentle simmer for a few minutes or until the tomatoes begin to crinkle a little.
Stir in the eggplant to reheat.
Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both, top with the basil.
Make the day before and gently reheat.
Keywords: burrata, eggplant, compote