Neapolitan Stack with Roasted Eggplant, Tomato and Burrata
Serves 4
Ingredients
- 4 tablespoons Filippo Berio olive oil plus extra for drizzling
- 1/4 teaspoon salt
- 1 medium eggplant, washed, dried, stemmed and cut into eight 1/4-inch thick rounds
- 2 large beef steak tomatoes, each cut intothick slices
- 2 balls fresh burrata, each cut in half
- Fresh basil leaves, shredded
- Coarse sea salt
- Ingredients
Directions
- Preheat the oven to 350°F.
- Pour the olive oil into a medium size bowl and stir in the salt. Add the eggplant slices and toss them in the oil. Transfer them to a non stick baking sheet, arranged in a single layer.
- Bake them in a preheated oven until they begin to brown.
- Arrange one eggplant slice on each of 4 salad dishes. Add a tomato slice and repeat with another eggplant and tomato slice. Top with a slice of the burrata and a sprinkling of basil.
- Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.
This recipe was featured on Season 24 - Episode 2420.
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Comments
Rebecca Sitar
I work in the Cheese shop at Wegmans Grocery store. We sell Bel Gioioso Burrata Cheese. I just watched your program on how its made. I also LOVED the two recipes associated with it. I cant wait to educate our customers about this cheese and pass on your amazing recipes. Thank you very much. I love your program!
Jay
The Wegmans at King of Prussia, Pa., also sells burrata, but this one is Dibuffala Burrata, described as grass-fed fresh mozzarella with stracciatella, water buffalo milk and cow’s cream. Type burrata in Mary Ann’s search box for several recipes. I found burrata in the book Italian Cheeses, Two Hundred Traditional Types (2000) , but no recipes there. For her recipe with a cauliflower crust, put the burrata on only after cooking, or in the last minute. I think Joe Beddia would do that.