BURRATA WITH ROMANO BEANS AND ROASTED EGGPLANT
Although burrata is inarguably the star of this stunning summery salad, roasted eggplant, cherry tomatoes and Romano beans add a brilliant mix of colors, textures and flavors to the creamy mozzarella. The eggplant is soft and rich; the tomatoes, juicy and sweet; and the Romano beans, which look like flat, broad green beans, add a nice crunch. Then, to season it all, the vegetables are tossed with a piquant mix of garlic oil, capers, olives and fresh herbs. Serve this as a light meal or a first course, with grilled or toasted country bread, perhaps smeared with a little of the garlic confit left over from making the garlic oil.
Provided by Melissa Clark
Categories salads and dressings, vegetables, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put eggplant in a colander. Sprinkle with 1/2 teaspoon kosher salt and let stand in the sink to drain for 20 to 30 minutes, tossing occasionally.
- Meanwhile, make garlic oil: Place garlic cloves in a small pot and cover with 1/3 cup olive oil. Place over very low heat and cook gently until soft and pale golden, 10 to 15 minutes. Let cool. Mash garlic with a fork, then strain the oil into a jar or little bowl, pressing hard on the solids. (Use the solids, known as garlic confit, as a spread for bread or keep to mix into vinaigrettes or marinades. It will keep for at least a week in the refrigerator.)
- Heat oven to 450 degrees. Squeeze out as much excess liquid from eggplant as possible (or pat very dry). Toss eggplant with 1/3 cup olive oil and spread out on 1 or 2 rimmed baking sheets so the pieces aren't touching. (This makes for the best browning.) Roast, tossing once or twice, until golden brown, 20 to 30 minutes. Transfer eggplant to a bowl and toss with tomatoes and 3 tablespoons garlic oil.
- Bring a large pot of salted water to a boil. Drop in Romano beans and cook until just tender, 3 to 6 minutes depending on their size and thickness. Drain well under cold running water. Cut into 1-inch pieces; add to bowl of eggplant.
- Toss olives, capers, mint, basil, vinegar and a little more garlic oil into salad. Season with flaky salt and pepper.
- Place cheese in the center of a serving platter and surround with salad. Drizzle with more garlic oil if you like, and sprinkle with more flaky sea salt. Serve with crusty bread.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 37 grams, Carbohydrate 25 grams, Fat 57 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 1090 milligrams, Sugar 11 grams
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Noor Asif
[email protected]I love the combination of creamy burrata and smoky eggplant in this dish. It's a perfect appetizer or light meal.
Skdkh Djdsh
[email protected]This dish is a great way to showcase fresh summer vegetables.
Baburam Bj
[email protected]I've made this recipe several times and it's always a hit. The burrata is always creamy and flavorful, and the eggplant is perfectly roasted.
William Ellis
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
Sumith Sumith
[email protected]I thought this dish was just okay. The burrata was good, but the eggplant was a bit too smoky for my taste.
Dwight Littlewolf
[email protected]This was a great summer recipe. The fresh vegetables were delicious and the burrata was the perfect finishing touch.
Sanjay Bhandari4
[email protected]Loved the combination of flavors in this dish. The burrata was creamy and rich, the eggplant was smoky and sweet, and the romano beans added a nice crunch.
Erica Agyeman
[email protected]This dish was a bit too oily for my taste. I think I would have preferred to grill the eggplant instead of roasting it.
3alm rinad rita exko
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant wasRoasted perfectly and the burrata was so rich and creamy. I'll definitely be making this again.
Jubayer Miha
[email protected]This recipe was easy to follow and the result was delicious. I especially liked the combination of the creamy burrata with the smoky eggplant.
FEROZ BALOXH
[email protected]The burrata and eggplant were amazing in this dish. However, I found the romano beans to be a bit bland. Next time I will try adding some additional herbs or spices to them.
Mudasirawan088
[email protected]Loved this recipe! I used fresh romano beans from my garden and they were delicious. The eggplant was also perfectly roasted. I will definitely be making this again.
April Justice
[email protected]This dish was a hit! The burrata was creamy and flavorful, the roasted eggplant added a smoky sweetness, and the romano beans were a nice touch of crunch. I would definitely make this again.