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
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