Skillet Eggplant With Roasted Tomato And Burrata

Lisa Kotler
by Lisa Kotler
4-6 servings
50 min

I love finding delicious meatless dishes that my family will enjoy. This is one recipe that I created which will become a regular to serve on rotation. The combination of roasting diced eggplant with cherry tomatoes and whole garlic cloves, topping it with ooey-gooey burrata, fresh basil, sea salt, good quality olive oil, either infused or not and a good quality white wine vinegar is delicious. Serve it with grilled sourdough bread for scooping up all the goodness. If my family wasn't nut-free, I would recommend topping it with toasted pine nuts for some crunch. It's best made in a cast-iron skillet right from the oven. We ate it as a main meal, but it would also be great as a side dish or appetizer. Enjoy!

Skillet Eggplant With Roasted Tomato And Burrata
Recipe details
  • 4-6  servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 1 eggplant diced 
  • 1-pint cherry tomatoes 
  • 6 whole cloves garlic 
  • 1 Tbsp Italian seasoning 
  • 1/2 tsp salt 
  • 1/2 tsp pepper 
  • 1 tsp rosemary 
  • 3 Tbsp olive oil, divided 
  • 1 burrata 
  • 1 Tbsp olive oil 
  • 1 Tbsp white wine vinegar 
  • Fresh basil 
  • Slices of grilled bread

1. Add diced eggplant, tomatoes, whole garlic cloves, seasoning, and 2 Tbsp olive oil to a cast-iron skillet and mix thoroughly. 
2. Put into 400-degree oven until veggies are softened about 30-40 min. 
3. Remove carefully and place on a trivet. Add burrata to the top and break open drizzle with remaining oil, add vinegar, a sprinkle of salt, Italian seasoning, and fresh basil. Serve with grilled sourdough. 
Lisa Kotler
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