Burrata with Warm Eggplant Compote

Burrata with warm eggplant compote and crusty bread

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.



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
¼1/2  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