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!
Watch the video here.
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
Do you get carried away by the beautiful produce at the farmers’ market? It happens to me all time. From one stand to the next there are more and more tantalizing vegetables. Fear not, you can toss them all on the grill and make a medley of Grilled Vegetables!
Grilled vegetables are a wonderful side for any meal or a meal in and of themselves. The leftovers make great wrap sandwiches the next day or dice them for a salad.
Cooking times vary depending on the whether the vegetable is cooked whole or sliced. I like my eggplant cooked well. I don’t find the taste of undercooked eggplant or its spongy texture appealing. However, a well-cooked, silken eggplant is perfection.
Corn takes a couple minutes per side, so 6 – 8 minutes. Cook over high heat for charred corn, which also makes a wonderful chowder. To cook gently, place it on the indirect heat side and cook for the same amount of time.
Scallions cook quickly and char easily – keep an eye on them, but it’s well worth grilling them for the sweetness they exude right off the grill.
To cook zucchini and summer squash I remove them while they have a little firmness. They contain lots of water and can turn to mush easily. A little texture in the bite is nice.
To grill, simply drizzle with olive oil and good sprinkle of salt and pepper. Additional dressings or herbs can be added after cooking.
Grill up some thick, bone-in pork chops to go along with your grilled vegetables!
Let yourself be tempted – bring those veggies home and grill them up!
Watch our video on How to Grill Vegetables here.
It’s peak harvest season at the farmers’ markets and yesterday I shopped at two and
today another. I overbought (surprise). A great way to use a variety is to turn them into Summer Vegetable Medley. This medley contains Japanese eggplant, zucchini, summer squash, mini bell peppers, cherry tomatoes, onions and garlic. A colorful, eye appealing dish packed with flavor.
Have you seen these adorable mini bell peppers yet? I just love them. They’re tender and sweet. Slice them into rings that look great in salads or our summer vegetable medley.
I like eggplant on the soft side and tossed it into the pan after the onions softened and the garlic released is perfume to cook for a while before adding the remaining ingredients. The summer squashes, however, I like with some texture and toss them in later so they are al dente. I had a little bit of fresh mozzarella left in the refrigerator, which I pulled off in little pieces and added just before scooping the vegetable medley into the serving dish.
Oops, I forget to use the basil, but we have enough of the vegetable medley left over to serve over pasta tomorrow. I’ll round out the leftover vegetable medley with corn kernels and of course, basil! Aren’t leftovers the best???
Summer Vegetable Medley
Purchase the eggplant and squashes in similar sizes. The easiest way to cut the eggplant and squashes is lengthwise in half and lengthwise in half again. Then in ½-inch slices horizontally. The result is bite-size pieces that are pretty uniform in size and shape. Use other cheeses to garnish, such as goat cheese, Feta or grated parmesan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 portions
- Category: Vegan/Vegetable
- Method: Saute
- 2 tablespoons olive oil
- 1 cup minced onion (1 small onion)
- 1 tablespoon minced garlic (2 large cloves)
- 1 Japanese eggplant, cut into cubes
- 20 cherry tomatoes
- 1 zucchini, cut in to cubes
- 1 summer squash, cut into cubes
- 8 mini bell peppers, cored and cut into rings
- 1 ½ teaspoons coarse salt
- red pepper flakes, to taste
- Use bits of fresh mozzarella, goat cheese, Feta or grated parmesan cheese and chopped basil.
- Heat the oil in a large saute pan over medium heat.
- Stir in the onions and cook until soft, 3-4 minutes.
- Stir in the garlic and cook for 30 seconds, just until the aroma is apparent.
- Add the eggplant and tomatoes and cook until the eggplant is soft, about 6-7 minutes.
- Stir in the zucchini, summer squash, bell peppers, salt and pepper flakes. Cook until the squash is still a little firm, al dente.
- Stir in the basil and top with cheese.