Eggplant Burrata Stack Recipe

Prepare and slice eggplant

Trim the stem ends of the eggplants and slice into 1/2-inch (about 1.2 cm) thick rounds. Aim for 6–8 slices per eggplant depending on size so you can stack 3–4 layers per stack.

Salt to remove bitterness (optional)

If desired, sprinkle both sides of the slices lightly with salt and lay on a rack or paper towels for 15 minutes to draw out excess moisture; then pat dry. This reduces any bitterness and helps browning.

Cook eggplant

Heat a large skillet or grill pan over medium-high heat. Add 1 tbsp olive oil and swirl. Working in batches so as not to crowd, add eggplant slices and cook 3–4 minutes per side until golden brown and tender. Add more oil (about 1 tbsp) between batches if needed. Alternatively, roast on a baking sheet at 425°F (220°C) for 18–22 minutes, flipping once, until golden and tender.

Season

Transfer cooked slices to a tray and immediately season both sides with a pinch of salt and a grind of black pepper while still warm.

Assemble stacks

Place one warm eggplant slice on a serving plate, spread about 1 tablespoon of creamy pesto sauce over it, top with a second eggplant slice, another tablespoon of sauce, a few halved cherry tomatoes, then a final eggplant slice. Top each stack with a torn or whole ball of burrata (or split a ball between two stacks). Drizzle additional creamy pesto over the burrata and around the plate. Scatter remaining cherry tomatoes and basil leaves around stacks and sprinkle toasted pine nuts if using.

Toast nuts

In a small dry skillet over medium heat, toast the pine nuts (or walnuts) for 2–3 minutes until fragrant and lightly golden, shaking the pan frequently. Remove from heat and let cool.

Blend pesto base

In a food processor, combine the basil leaves, parsley, cooled toasted nuts, garlic cloves, grated Parmesan, lemon juice, salt, and pepper. Pulse until coarsely chopped.

Finish creamy pesto

With the processor running, slowly stream in the 3 tbsp olive oil until the mixture becomes a loose paste. Transfer the paste to a bowl and stir in the 1/2 cup Greek yogurt (or crème fraîche) until smooth and creamy. Taste and adjust seasoning with more salt, lemon juice, or pepper as needed. If the sauce is too thick, thin with 1–2 tsp water or extra olive oil to reach a spoonable consistency.

Store or serve

Use immediately to assemble the stacks or refrigerate in an airtight container for up to 3 days. Bring to room temperature and stir before using.