Cherry Tomatoes and Eggplant with Burrata - If you have to eat eggplant this is how to do it. Recipe
Tried it? Rate this Recipe:
|
 This recipe for Cherry Tomatoes and Eggplant with Burrata - If you have to eat eggplant this is how to do it. is from A Taste of Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 cup extra virgin olive oil - I found that a good amount in the bottom of the pan was sufficient for frying. I made sure to turn and stir once one side was browned.
▢2 small eggplant 2" cubes 1 pound
▢8 cloves garlic sliced
▢2 pounds cherry or grape tomatoes halved
▢salt and pepper to taste
▢1/4 cup basil hand torn
▢1/2 pound burrata
|
|
Directions: |
Directions:Heat a large pan to medium heat with the extra virgin olive oil. Once shimmering add the eggplant and fry until browned on all sides and soft when pierced with a fork. Remove the eggplant and place on a paper towel lined plate to drain. Blot the eggplant to remove excess oil and season with salt to taste.
Remove all but a 1/4 cup of oil in the pan and add the garlic and cook for 2-3 minutes or until golden. Add the tomatoes and a pinch of salt and cook until they begin to soften and release their liquid.
Return the eggplant back to the pan and gently mix with the tomatoes. Once all the flavors are well combined and the sauce has thickened add salt and pepper to taste. Turn off the heat and add the basil.
If needed add a bit more of your best extra virgin olive oil. Top with the burrata and serve with crusty Italian bread as a spread. Enjoy! |
|
Personal
Notes: |
Personal
Notes: Oil. You will need plenty of olive oil (at least 1 cup to fry the eggplant. Leftover oil can be strained, once cooled, and saved for future use.
Eggplant. 2 small eggplant or about 1 pound is needed but 1 larger eggplant can be used instead. Larger eggplant tend to have more seeds.
Other cheese. Mozzarella (fresh or block) or Scamorza cheese can be subbed for the burrata.
Leftovers. This recipe can be saved in the fridge for up to 3 days and can be eaten cold or reheated.
Half a batch just fed 10 people but we had a lot of vegetables.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
