BURRATA WITH ROMANO BEANS AND ROASTED EGGPLANT
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
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
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IR khan Official.
[email protected]I'm not a fan of the combination of flavors in this dish.
Sanjisa Akter
[email protected]This recipe is a bit too bland for my taste.
Jay Bates
[email protected]I'm not sure what I did wrong, but my dish didn't turn out as good as I expected.
Paige Playford
[email protected]This dish is a great way to use up leftover romano beans.
Ali Hadoula
[email protected]I'm a big fan of burrata and this recipe is a great way to enjoy it.
Nazbin King
[email protected]I made this dish for my family and they loved it. It's a great recipe for a weeknight meal.
Rachel Adikong
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
DIOR WARNER DEPP “Dio”
[email protected]I'm always looking for new ways to cook eggplant and this recipe is a keeper.
Tharu Amit
[email protected]This dish is a great way to showcase fresh summer produce.
Agu chinecherem
[email protected]This recipe is easy to follow and the results are impressive. I'll definitely be making it again.
Nzahoor Nzahoor
[email protected]I'm not a fan of burrata, but I still enjoyed this dish. The roasted eggplant and romano beans were delicious.
Muhammad Kamran (Mkamran003)
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the unique flavor combination.
Elzhan Muralbek
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Ismaaciil Xaaji
[email protected]I'm not a big fan of eggplant, but I loved this dish. The eggplant was roasted to perfection and had a slightly smoky flavor.
Usama Kawiso
[email protected]This dish is a great way to use up leftover roasted eggplant. It's also a great vegetarian option.
Imraniqbal553 Imrabiqbal553
[email protected]I love the way the roasted eggplant adds a smoky flavor to the dish. It's the perfect complement to the creamy burrata and the tender romano beans.
Nima Nima
[email protected]This is a great recipe for a summer dinner party. It's easy to make and can be served warm or at room temperature.
Muhammad Mehboob
[email protected]I followed the recipe exactly and it turned out perfectly. The flavors were well-balanced and the textures were spot-on.
Focus boy
[email protected]This dish was an absolute delight! The combination of creamy burrata, tender romano beans, and smoky roasted eggplant was simply divine.