Charred Eggplant With Burrata and Fried Capers Recipe (2024)

This will be interesting to try. We usually brush each eggplant disc with olive oil, sprinkle with garlic powder and dried basil on each side, and then grill on a gas grill as described in this recipe. We then serve them on grilled sourdough, with tomato slices, hummus, mozzarella, fresh basil and balsamic vinaigrette.

Here in Puglia Italy we use mint rather than basil, as well as some crushed hot peppers. It is most definitely the taste of a Salento summer!

Sauté the eggplant in the pan, then finish grilling the eggplant outside on the grill…!!!

If you’re using the grill, try it with grilled halloumi instead of the burrata.

I didn’t buy enough eggplant, but I had a sweet potato so I combined the two! This is delicious! I served it over quinoa and parsley and we loved it!

Yes. They are really, really salty, FYI.

Sometime salting the eggplant, letting it sit for about 15-20 minutes then rinsing it will remove some bitterness. You do this before cooking. You can also remove some of the skin to help. Just take a vegetable peeler and peel off strips from top to bottom (you can peel a strip, skip an inch, peel another strip). Again done before cooking. And eggplant does change color after slicing and exposing to air, that is normal

I added halved cherry tomatoes when topping the eggplant with cheese and loved it! Grilled half the time in a grill pan than finished them on a charcoal grill at a BBQ. Worked very well.

Nice flavors, but the eggplant was a bit rubbery. Needs to cook a bit longer on the grill, contrary to the recipe note. The marinade helped a little, but it could have used 1 more minute per side.

I did not do the capers, nor did I grill the eggplant. I roasted the eggplant in the oven and then put it in the marinade of grated garlic, basil, chili pepper flakes, etc. plus extra olive oil. It was really delicious all mixed together and lent an herbaceous, flavorful, garlicky bite to the eggplant. We ate it with naan and also some farm fresh tomatoes with good balsamic vinegar. I wish I'd had the burrata...

Including the prep, this took almost an hour to cook. But it was well worthwhile. It was so delicious!

I cook recipes from the internet all the time, some are good some are OK and some are great. This one is Great!!!! x2

We use mini Indian eggplant which is easy to grill, and tends to have a more mild taste than full-size eggplant.

I love eggplant but found this rather bland. Followed the recipe exactly. Not a favorite.

This was divine. So good. Made as written - cut the recipe in half using one Japanese eggplant and one burrata for the two of us. Excellent with grilled steak.

Great recipe! Actually charred the eggplant on the grill. Next time will add sliced beefsteak tomatoes to final plating for an even fresher summertime meal experience.

Wonderful flavor. I made it according to the recipe, charring the eggplant in a large cast-iron skillet, using both parsley and basil. The large, salt-packed capers fried up nicely and finished the flavor blend perfectly. As it turned out, the burrata I bought had liquified, so we put the marinated eggplant over and next to some cheese-stuffed ricotta, and it was delicious. I look forward to finishing the leftovers today.

This is extremely oily. It might work better with grilled eggplant--I don't have a grill--but cooking in a skillet just seemed to require more and more oil to keep it from burning. It may work ok if roasted. I doubt I'll make this again, though. It was just too heavy.

On stovetop grill I doubled the cooking time and pressed eggplant repeatedly with steel spatula. Remove thinner slices sooner. To dry capers: drain, then place in hand held steel mesh sieve/colander pressing lightly with paper towel from above, dab with paper towels after spreading on plate, air dry. Crisped nicely. I will use less lemon juice next time, liked the lemon zest. Serve with hot crusty baguette, you will want to sop up that delicious marinade. Delicious!

So delicious, but took MUCH longer than 20 minutes.

No need for burrata if a side dish

Amazing!!! Loved it! Bought a grill pan for it :). Worked great. Forgot the part about drying out the capers and the oil spluttered for sure. Used parsley because it was on hand but think basil would be even better!

Exquisite!!

This was really good. Frying the capers was the bomb.Double everything else compared to the eggplant and burrata.