05/30/2026
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**Cherry Tomato Eggplant and Burrata**
This is a simple summer appetizer with golden fried eggplant, sweet cherry tomatoes, garlic, fresh basil, and creamy burrata. The key is frying the eggplant until tender first, then cooking the tomatoes until they release their juices and become saucy.
**Prep time:** 5 minutes
**Cook time:** 35 minutes
**Total time:** 40 minutes
**Serves:** 4
**Ingredients**
1 cup extra-virgin olive oil
2 small eggplants, cut into 2-inch cubes
8 garlic cloves, sliced
2 lb cherry or grape tomatoes, halved
Salt and black pepper, to taste
1/4 cup fresh basil, torn by hand
1/2 lb burrata
Crusty Italian bread, for serving
**Equipment**
Large skillet or sauté pan
Paper towel-lined plate
Sharp knife
Cutting board
Wooden spoon
**How to make it**
Start by cutting the eggplants into 2-inch cubes. Try to keep the pieces close in size so they cook evenly.
Halve the cherry or grape tomatoes. Slice the garlic cloves thinly. Tear the basil by hand and keep it aside for the end.
Place a large skillet over medium heat. Add the extra-virgin olive oil and let it warm until it shimmers slightly.
Add the eggplant cubes to the hot oil. Spread them out as much as possible so they fry instead of steaming. If your pan is not large enough, cook them in batches.
Fry the eggplant, turning the pieces often, until they are browned on all sides and soft when pierced with a fork. This can take several minutes, so do not rush it.
Once the eggplant is golden and tender, transfer it to a paper towel-lined plate. Blot gently to remove extra oil, then season with salt while it is still hot.
Leave about 1/4 cup of oil in the pan and carefully remove the rest. You need enough oil to flavor the tomatoes, but not so much that the dish becomes greasy.
Add the sliced garlic to the same pan over medium heat. Cook for about 2–3 minutes, stirring often, until the garlic turns golden and fragrant. Watch it closely because garlic can burn quickly.
Add the halved tomatoes and a pinch of salt. Stir them into the garlic oil.
Cook the tomatoes until they soften, collapse slightly, and release their juices. Stir every few minutes so they cook evenly and do not stick.
Return the fried eggplant to the pan. Gently mix it with the tomatoes so the eggplant gets coated in the garlicky tomato juices.
Let everything cook together for a few more minutes until the sauce thickens slightly and the flavors blend. Be gentle when stirring so the eggplant does not break down too much.
Taste and adjust with salt and black pepper.
Turn off the heat, then add the torn basil. Stir gently.
Spoon the warm eggplant and tomato mixture onto a serving platter.
Place the burrata on top. You can leave it whole and let people break into it at the table, or gently tear it open so the creamy center spreads over the vegetables.
Finish with a small drizzle of extra-virgin olive oil if needed.
Serve with crusty Italian bread while warm, or let it cool slightly and serve at room temperature.
**Important tips**
Use small eggplants if possible because they usually have fewer seeds and less bitterness.
Do not add the burrata while the pan is still on the heat. It should soften from the warmth of the vegetables, not melt completely.
If you do not have burrata, fresh mozzarella or scamorza can work too.
Leftovers can be kept in the fridge for up to 3 days and eaten cold or gently reheated.
**Nutrition per serving**
Calories: 428
Carbohydrates: 16.2 g
Protein: 13.3 g
Fat: 39.9 g
Fiber: 6.9 g
Sugar: 9.9 g
Sodium: 184 mg
Would you keep this as an appetizer, or turn it into a full meal with pasta?
