Okay, so we all know what the eggplant emoji 🍆 means… don’t we? Well, if you don’t I’m not gonna be the one to explain it to you. Ask your children or grandchildren. Trust me, they’ll know.
Outside of a phallic reference, eggplant is so good for you! It’s high in antioxidants, vitamins C, K and B6. It’s high in fiber and aids in digestion. Eggplant is also high in phytonutrients that help mental function. Phytonutrients increase blood flow throughout the body and to the brain, aiding in memory and brain function. What more could you ask for??!
Heirloom, cherry, roma, beefsteak, San Marzano, Campari and more! There are more typed of tomatoes than most of us could think about naming. Tomatoes are high in lycopene, which can reduce your risk or heart disease or cancer. They are plentiful in vitamin C which strengthens the immune system and protects the body from infection. Pretty cool fruit, isn’t it? I use cherry tomatoes in this recipe and always cook twice as many as I think I’ll need, because they’re so good you will want more.
Burrata Is The Creamiest Of Cheeses
Chances are you’ve had mozzarella before at home or in a restaurant. There is the shredded kind you have on top of pizza and there is the fresh kind you would get in a caprese salad. Delicious, right? Burrata is mozzarella on steroids (not actually). If you’ve had burrata you know what the fuss is all about, and if you haven’t… thank us later.
The outer shell of burrata is mozzarella, but the inside is injected with cream and cheese curd. That description does it no justice, I promise. Unless you go to an Italian market, you can usually find a tub of burrata (it’s stored in water) among the fancier cheese in your local grocery store’s deli area. Trader Joe’s and Whole Foods are guaranteed to have it readily available.
A balsamic glaze is essentially a balsamic reduction. When you “reduce” a liquid, you’re cooking off the water and leaving yourself with a more syrupy textured liquid. If you are dead set on making your own balsamic glaze, check out this recipe.
If you are not going to make your own, there are lots of options in your local store. Below are two that I personally have at home.
The recipe finished with torn basil leaves and you can use as many as you want! I personally love basil, so I pull a bunch of leaves from my plant and call it a day!
Time to get into this delicious recipe!
Eggplant And Burrata Recipe
- 2 medium sized pans
- Large kitchen knife
- Cutting board
- 1 whole Eggplant
- 2 lbs. Cherry tomatoes
- 2 servings Burrata
- 10-12 leaves Basil leaves
- 1/2 cup Olive Oil
- 1 tsp. Cracked pepper
- 1 tsp. Kosher salt
- 1 tsp. Garlic Powder
- 1/2 tsp. Cracked red pepper
- Slice eggplant into 1/2" slices
- Heat and oil 2 medium pans
- Add eggplant slices to oiled pan over medium heat (You will have to cook multiple batches of the eggplant)
- Add tomatoes to second oiled pan over low heat and stir regularly
- Season eggplant and tomatoes with salt, pepper, garlic and chili flakes
- Flip eggplant after 5 minutes and cook an additional 5 minutes on other side
- Plate eggplant, surrounded with tomatoes
- Top with burrata and slice burrata open
- Tear basil leaves and sprinkle on top of dish
- Drizzle with balsamic glaze
- Top with cracked salt and pepper if desired
I’ve made this recipe so many times and each time it looks a little different but is equally delicious! Here are some of my favorite platings of this delicious meal!