Elevate your summer dining with this sumptuous Mediterranean-inspired dish that pairs creamy burrata with smoky roasted aubergine, sweet tomatoes, and tangy olives. Perfect for al fresco entertaining or a light yet indulgent meal, this recipe is as simple as it is impressive.
Ingredients You'll Need
- 1 large aubergine, sliced
- 250g cherry tomatoes, halved
- 100g pitted Kalamata olives
- 2 balls of fresh burrata
- Extra virgin olive oil
- 2 cloves garlic, minced
- Fresh basil leaves
- Sea salt and black pepper
Step-by-Step Method
- Roast the aubergine: Preheat your oven to 200°C (180°C fan). Toss the aubergine slices with olive oil, salt, and pepper, then roast for 25 minutes until golden and tender.
- Prepare the tomatoes: In a separate tray, roast the cherry tomatoes with garlic and a drizzle of olive oil for 15 minutes until they burst and caramelise.
- Assemble the dish: Arrange the roasted aubergine and tomatoes on a platter, scatter over the olives, and tear the burrata over the top. Finish with fresh basil and a generous glug of olive oil.
Why This Dish Works
The creamy richness of burrata balances the smoky depth of the aubergine, while the tomatoes add a juicy sweetness and the olives a salty punch. Serve with crusty bread to mop up the delicious juices.
Tips for Perfection
- Use the best-quality burrata you can find—its freshness makes all the difference.
- For extra flavour, drizzle with balsamic glaze or sprinkle with chilli flakes before serving.
- This dish is best enjoyed at room temperature, making it ideal for prepare-ahead entertaining.
