Charred Eggplant with Burrata, Pomegranate & Walnuts – A Fresh Summer Recipe
Summer recipes don’t always need tomatoes or corn to feel seasonal. Sometimes all they need is an eggplant, a little fire, and enough good ingredients to let simplicity become something memorable.
These charred eggplant boats are exactly that kind of dish.
They’re seasoned simply with fragrant za’atar before meeting a hot oven or grill, where the spice blend toasts into the olive oil and perfumes every bite. Once the eggplants collapse into their tender selves, they’re piled high with creamy burrata that slowly melts into the warm flesh, jeweled pomegranate seeds for bursts of sweetness, and toasted walnuts that bring the crunch every soft dish desperately needs.
Then comes the dressing—a quick mixture of balsamic vinegar and honey whisked until glossy. It trickles into every crevice, adding just enough tang and sweetness to wake everything up without stealing the show. A generous handful of fresh mint finishes the plate with a cool brightness that reminds you why herbs should never be treated as an afterthought.
It’s the sort of recipe that looks as though it took far more effort than it actually did. The eggplants do most of the work themselves. Your job is simply to let them get beautifully charred.
Serve these with thick slices of crusty bread, the kind that demands to be torn rather than cut. You’ll want it for scooping up the creamy eggplant and every last streak of burrata left behind on the plate. As an appetizer, it disappears remarkably fast. Add a handful of peppery mixed greens dressed with lemon and olive oil, and suddenly you’ve got lunch—or the sort of light dinner that feels perfectly suited to a warm evening.
The beauty of this recipe is in the contrast. Smoky against sweet. Creamy against crunchy. Warm against cool. Every forkful offers something a little different, but somehow everything belongs together.
Enjoy!
Equipment
- 1 small bowl
- 1 Pastry brush
- Charcoal or gas grill (If you don't have a gas grill, you can still cook eggplant on a baking sheet in the oven, or a grill pan on the stove top.)
Ingredients
- 50 ml balsamic vinegar
- 15 ml honey
- 15 ml extra-virgin olive oil
- 125 ml toasted walnuts
- 125 ml pomegranate seeds
- 125 ml fresh mint
- 4-5 Italian baby eggplants, about 140 grams each. Cut in half. or into slices if using a larger sized eggplant.
- extra-virgin olive oil for brushing
- 10 ml za’atar spice blend
- Fine sea salt and ground black pepper to taste
- 250 gram ball of burrata substitute fresh mozzarella or goat cheese if you prefer
Instructions
- Brush eggplant halves or slices with olive oil, and sprinkle all over with za’atar. Heat a charcoal or gas grill to medium-high. Place the eggplant slices on the grill and grill until charred on one side, 2 to 4 minutes. Flip, and grill until charred and completely tender, 2 to 4 minutes. Season to taste with salt and pepper.Note: The eggplant can also be cooked on a grill pan on the stove over high heat, or roasted in the oven on tray at 240°C/ 450°F for 20 minutes, flip, then roast another 10 minutes, until the eggplant is super soft and caramelised on the edges
- To serve, arrange grilled eggplant slices on a platter. Break burrata into large chunks, and place around eggplant. Scatter the mint, toasted walnuts and pomegranate seeds over top. Drizzle generously with the balsamic dressing.
- Makes a delicious appetizer with some crusty bread, or serve with a mixed green salad as a lunch or light dinner.