Grilled eggplant and tomato with burrata

A simple dish of vegetables full of flavor and delicacy

If you follow me regularly you will know that I am a big consumer of vegetables and one of my favorite preparation is to simply cook them on a baking sheet with seasoning and fresh herbs.

Image Source – Google | Image by – Sandra

Almost all vegetables are suitable for this cooking method, it’s easy, fast and above all delicious so why bother ^^ Here I worked a little more on my dish, in particular by adding flavored breadcrumbs at the end of cooking. This will bring even more flavor and a nice touch of crunch 🙂

And for even more indulgence, I added a creamy burrata on top when serving! Burrata is a fresh, spun Italian cheese made from mozzarella that has been filled with cream. It’s melting, soft and very creamy, to be enjoyed on a slice of toast, perfect to accompany these vegetables!

If you can’t find a burrata, don’t panic! Just use a good Mozzarella Di Buffala. You can cut it into slices and place it on the dish right out of the oven. Thus the heat will make it melt a little and you will have this melting and soft side;)



  • Preheat your oven to 200 ° C. Cut the eggplants into slices about 0.5 cm thick.
  • Oil a large, deep, oven-safe dish and place the whole cherry tomatoes and 4 pressed garlic cloves in it. Add 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt and pepper then mix well. Place the sliced ​​eggplants on top, drizzle with olive oil and sprinkle with fleur de sel. Bake for 25 minutes, stirring occasionally, until the vegetables are well roasted.
  • Meanwhile, put 3 tablespoons of olive oil in a small frying pan and brown the last clove of garlic, pressed. Add the breadcrumbs and mix well. Place in a bowl then add the grated Parmesan and the herbs of Provence. Sprinkle over the vegetables then return to the oven for 10 minutes.
  • Right out of the oven, add the burata to the dish and serve with slices of toasted bread.