Best 2 Burrata With Romano Beans And Roasted Eggplant Recipes

Burrata with Romano beans and roasted eggplant is a delightful and flavorful Italian dish that combines the creamy richness of burrata cheese with the earthy flavors of Romano beans and roasted eggplant. The dish is a perfect balance of textures and flavors, making it a popular choice for both casual and formal gatherings. If you're looking for a delicious and impressive recipe that is sure to impress your guests, then this is the one for you.

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BURRATA WITH ROMANO BEANS AND ROASTED EGGPLANT

Burrata With Romano Beans and Roasted Eggplant image

Although burrata is inarguably the star of this stunning summery salad, roasted eggplant, cherry tomatoes and Romano beans add a brilliant mix of colors, textures and flavors to the creamy mozzarella. The eggplant is soft and rich; the tomatoes, juicy and sweet; and the Romano beans, which look like flat, broad green beans, add a nice crunch. Then, to season it all, the vegetables are tossed with a piquant mix of garlic oil, capers, olives and fresh herbs. Serve this as a light meal or a first course, with grilled or toasted country bread, perhaps smeared with a little of the garlic confit left over from making the garlic oil.

Provided by Melissa Clark

Categories salads and dressings, vegetables, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/4 pounds eggplant, diced in 1-inch pieces
1/2 teaspoon kosher salt, more as needed for cooking beans
8 garlic cloves, smashed and peeled
2/3 cup extra-virgin olive oil, more as needed
6 ounces cherry tomatoes, halved (about 1 1/2 cups)
1 pound Romano beans, trimmed
1/4 cup pitted and sliced kalamata olives
1 tablespoon capers, drained
1/4 cup torn fresh mint
1/4 cup torn fresh basil
2 teaspoons red wine vinegar, more as needed
Flaky sea salt, such as Maldon, as needed
Black pepper, as needed
12 ounces burrata
Crusty bread, toasted or grilled, for serving

Steps:

Put eggplant in a colander. Sprinkle with 1/2 teaspoon kosher salt and let stand in the sink to drain for 20 to 30 minutes, tossing occasionally.
Meanwhile, make garlic oil: Place garlic cloves in a small pot and cover with 1/3 cup olive oil. Place over very low heat and cook gently until soft and pale golden, 10 to 15 minutes. Let cool. Mash garlic with a fork, then strain the oil into a jar or little bowl, pressing hard on the solids. (Use the solids, known as garlic confit, as a spread for bread or keep to mix into vinaigrettes or marinades. It will keep for at least a week in the refrigerator.)
Heat oven to 450 degrees. Squeeze out as much excess liquid from eggplant as possible (or pat very dry). Toss eggplant with 1/3 cup olive oil and spread out on 1 or 2 rimmed baking sheets so the pieces aren't touching. (This makes for the best browning.) Roast, tossing once or twice, until golden brown, 20 to 30 minutes. Transfer eggplant to a bowl and toss with tomatoes and 3 tablespoons garlic oil.
Bring a large pot of salted water to a boil. Drop in Romano beans and cook until just tender, 3 to 6 minutes depending on their size and thickness. Drain well under cold running water. Cut into 1-inch pieces; add to bowl of eggplant.
Toss olives, capers, mint, basil, vinegar and a little more garlic oil into salad. Season with flaky salt and pepper.
Place cheese in the center of a serving platter and surround with salad. Drizzle with more garlic oil if you like, and sprinkle with more flaky sea salt. Serve with crusty bread.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 37 grams, Carbohydrate 25 grams, Fat 57 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 1090 milligrams, Sugar 11 grams

ROASTED VEGGIE SALAD WITH BURRATA

Roasted Veggie Salad With Burrata image

Creamy Burrata cheese with quick-roasted peppers, tomatoes, and garlic! Serve cold with a good, crusty baguette!

Provided by Aleka Shunk

Categories Salad Vegetable Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (10 ounce) basket cherry tomatoes, halved
1 cup chopped multi-colored bell peppers
3 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, or to taste
1 tablespoon balsamic glaze
6 leaves basil, chopped
8 ounces Burrata cheese, sliced

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine tomatoes, bell peppers, and garlic in a bowl. Drizzle with olive oil and balsamic glaze; toss to coat.
Roast in the oven for 10 minutes. Remove and transfer back to the bowl, stirring in basil while veggies are still warm.
Transfer to the refrigerator for at least 1 hour.
To serve, top with sliced Burrata.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 7.3 g, Cholesterol 40 mg, Fat 19.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 9 g, Sodium 148.3 mg, Sugar 1.5 g

Tips:

For the best flavor, use fresh, ripe Romano beans and eggplant.
If you can't find Romano beans, you can substitute green beans or haricots verts.
To save time, you can roast the eggplant ahead of time and store it in the refrigerator for up to 3 days.
If you don't have a grill, you can roast the eggplant in a 400-degree Fahrenheit oven for about 20 minutes, or until tender and slightly charred.
To make the dressing, you can use either red wine vinegar or balsamic vinegar.
If you don't have fresh herbs, you can use dried herbs instead. Just use half the amount of dried herbs as you would fresh herbs.

Conclusion:

This Burrata with Romano Beans and Roasted Eggplant is a delicious and easy-to-make summer dish. The creamy burrata cheese pairs perfectly with the roasted eggplant and beans, and the dressing adds a bright and flavorful touch. This dish is perfect for a light lunch or dinner, and it's also a great way to use up any leftover vegetables you have on hand.