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It is the eggplant season and nothing fits better than a savory platter of Roasted Eggplant with Burrata Salad. It is so light and refreshing! My dear salad lovers, let’s give this new salad a-go!.
It’s a delish combination of the creamy burrata minis wrapped with roasted eggplants resting over a layer of peppery arugula. A drizzle of balsamic reduction creates the perfect harmony and makes it an oh-so-yummy salad!
Roasted Eggplant with Burrata Salad
You have my word! Roasted Eggplant with Burrata Salad will be your next favorite salad. Not only in summer, you will want to revitalize a boring winter evening with this refreshing salad.
Fortunately, eggplants and arugula are available all year round in supermarkets these days. You can find burrata and balsamic vinegar in grocery stores or supermarkets too.
What a Hearty Filling Salad!
A 4-Ingredient Salad!
Also known as aubergine, eggplants have a tender texture and a mild sweet hearty taste with a slight bitterness. What I love about eggplants is that they absorb whatever flavor I cook them with.
The firm spongy texture of eggplants becomes so soft when fried, grilled, baked, or braised. There are many types of eggplant; each having its own distinct flavor and uses.
A great option to make burrata and eggplant salad is the Italian eggplant. It is a smaller version of globe eggplant with a slightly sweeter taste.
Looks Beautiful and Tastes Even Better!
It is an Italian cow milk cheese. Burrata is a mozzarella pouch filled with stracciatella; a soft stringy curd and cream. It has a rich, milky, and buttery flavor with a fresh exterior and creamy soft interior.
The original recipe calls for burrata cheese. But, if for any reason you can not get your hands on burrata minis, substitute them with fresh mozzarella slices. You can cut them into cubes and then wrap each with eggplant slices.
Rich and Delish Eggplant Burrata Salad!
Also known as rocket, arugula is a leafy green vegetable. It has a spicy, peppery, and slightly tart taste. It is widely used raw as in salads or cooked as in pizzas.
Arugula is perfect for eggplant and burrata salad. If you can’t find it, it can be replaced with baby spinach, baby kale, or romaine lettuce.
So easy! So Delicious!
Balsamic reduction: It is also called the balsamic glaze. It has an intense aromatic taste; somewhere between sweet and sour. It intensifies and enhances the flavors of any dish.
Balsamic reduction coats and glazes the eggplant burrata rolls and the arugula in a magical way. It is easily made at home. Put some in a sauce pan and simmer the balsamic vinegar for about 15 minutes till you get a consistency similar to honey.
A Wholesome Goodness!
Do You Feel Creative? Let’s Add Some Extra Flavors!
Roasted tomatoes: What a great idea! Choose some fresh tomatoes. Cherry tomatoes are an excellent option.
Toss them in a large skillet over medium heat with some extra virgin olive oil, crushed garlic cloves, balsamic vinegar, salt, and pepper until they become soft and start to split. It may need 30 to 40 minutes.
A Beautiful Side Dish that Enriches Your Dinner Table!
Pomegranate-walnut relish: For a change, you can season the eggplant and burrata salad with some pomegranate-walnut relish instead of balsamic reduction.
It is a tarty yet earthy relish mainly made of roasted walnuts, cilantro, pomegranate molasses, and pomegranate seeds. It adds a vibrant red color to your salad with a lovely nutty crunch.
The Perfect Appetizer!
Breadcrumbs: Yes! It is true! If you like a light crunch in your salad, you can add some well-seasoned breadcrumbs. You put some minced garlic in hot oil for a minute and then add the fresh breadcrumbs.
Take them out using a slotted spoon, and put them in a large bowl with some parmesan and fresh basil. Season the mixture with salt and pepper. Toss them over the platter. Yummy!
Check Out How to Easily Wrap Burrata with Eggplant Slices
First, peel the eggplant. Slice it in half horizontally, then slice each half vertically.
Check out. Each slice should be less than half an inch thick.
Now, place the sliced eggplants in a baking dish and spray them with cooking oil spray. Bake them for 20 minutes.
Finally, slice the cooked eggplants into 2 or 3 slices, and wrap each ball of burrata with the sliced eggplants. You will need about 5-6 eggplant slices per burrata.
Pro Tips You Must Know!
Before baking the eggplants, you can salt the slices and set them on a paper towel. They will absorb the extra moisture and keep the slices with a firmer texture and richer flavor after baking.
Choose your eggplants with shiny skin and fresh green stems. It must feel heavy when you hold it. Make sure it has a firm texture.
It is better to peel the eggplants for this salad. You do not want to have a bitter taste that mainly comes from the skin.
Eggplant Burrata Salad Is a Close Your Eyes and Sigh Exquisite!
Frequently Asked Questions
Yes, of course you can! You can use a grill pan or an outdoor grill over high heat. Season the slices with sea salt and black pepper, then grill them until soft and golden brown. Remove them before they start falling apart. They may need 3 to 5minutes per side.
No need! Balsamic reduction is originally balsamic vinegar that was simmered. So, it has enough acidity to give the salad the perfect taste you are looking for.
Roasted Eggplant and Burrata Salad
Even if you do not like eggplants, you will reconsider your decision after you try this salad. So, let’s get ready!
What You Need
- Large eggplant
- Burrata cheese minis
- Balsamic reduction
How To Prepare the Decadent Eggplant Burrata Salad
First, preheat the oven to 350° F.
Next, peel the eggplant, then slice it in half horizontally. Now, slice each half vertically, less than half an inch thick (refer to photos).
Then, place the sliced eggplants on a prepared baking sheet sprayed with cooking oil spray. Then, spray the slices with cooking oil spray and bake them for 20 minutes.
Meanwhile, fill a large serving platter with a single layer of arugula. Remove burrata minis and place them in a strainer to drain.
Now, slice the cooked eggplant into 2 or 3 slices, and wrap the burrata with the sliced eggplants. You will need about 5-6 eggplant slices per burrata.
Finally, place the wrapped burrata on the arugula, season with salt, and generously drizzle with balsamic glaze.
Serve the Roasted Eggplant Burrata Salad cold or at room temperature. Enjoy!
Salad Recipes You Should Try
- Roasted Eggplant Salad
- A Worthy Watermelon Burrata Salad
- Greek Salad with Marinated and Grilled Chicken Recipe
- Fantastic Kale Dijon Salad
- Refreshing Cucumber Salad
- Effortless Greek Pasta Salad!
- Simple Middle Eastern Salad
- Cucumber-Yogurt Mint Garlic Salad
- TikTok’s Viral Green Goddess Salad
- BEST Fattoush Salad with Dressing
- Lebanese Tabouli Salad Recipe (Tabbouleh)
Roasted Eggplant with Burrata Salad Recipe
- 1 large eggplant
- 2 cups arugula
- 6 (2 oz) burrata minis
- 2 tablespoons balsamic vinegar
- ⅛ teaspoon salt
- First, preheat the oven to 350° F.
- Next, peel the eggplant, then slice it in half horizontally. Now, slice each half vertically, less than half an inch thick (refer to photos).
- Then, place the sliced eggplants on a prepared baking sheet sprayed with cooking oil spray. Then, spray the slices with cooking oil spray and bake them for 20 minutes.
- Meanwhile, fill a large serving platter with a single layer of arugula. Remove burrata minis and place them in a strainer to drain.
- Now, slice the cooked eggplant into 2 or 3 slices, and wrap the burrata with the sliced eggplants. You will need about 5-6 eggplant slices per burrata.
- Finally, place the wrapped burrata on the arugula, season with salt, and generously drizzle with balsamic glaze.
- You can serve the Roasted Eggplant Burrata Salad at room temperature. Enjoy!