Grilled Eggplant, Roasted Tomatoes and Burrata with Garlic-Herb Breadcrumbs

I told you this was the week of summer food: eggplant, tomatoes, basil, peaches…all happening on the blog this week.

This is a super-light vegetarian main dish that is quick to make and tastes incredible.  So summery and fresh, even if you don’t like eggplant!  I made this awhile back after seeing it on Nerds with Knives; I was so taken by the photo that I knew it would be coming out of my kitchen VERY soon.

It’s a beautiful dish to serve because the colors are striking: stark white burrata against golden grilled eggplant, deep red tomatoes and fresh basil.

It’s super simple to make too; you’ll essentially roast some tomatoes in the oven and while those are cooking, grill eggplant (either indoors on a grill pan or outside if you want!) and make a quick garlicky breadcrumb topping.

My mom said the breadcrumbs are vital to the recipe-she even went so far as to say she wouldn’t have liked it without them!  They add a necessary crunch and tons of flavor to the finished dish; without them, it would be a lot of soft, dare I say geriatric-type, textures.

Roasting the tomatoes with a little olive oil, garlic, balsamic vinegar and a sprinkle of sugar (if they need them) intensifies the flavor and brings out all the sweetness tomatoes have to give us.  Try to use a mix of cherry tomatoes and slightly larger Campari (or similar) tomatoes.

I have a secret: you could probably make this all year if you wanted to…cherry tomatoes are basically sweet and delicious all year and eggplant and basil are in stores year-round now.  As long as we don’t go through a burrata shortage (I’m shuddering at the thought), you can make this any time you need a taste of summer in the dead of winter.

*But definitely eat in season when you can!

[tasty-recipe id=”33527″]