Eggplant, Tomato and Burrata with Anchovy Breadcrumbs

serves 4-6 as an appetizer

for the eggplant:
2 small eggplant, cubed
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt
2 Tablespoons extra virgin olive oil

for the tomatoes:

28 cherry tomatoes, cut in half
1 Tablespoon balsamic vinegar
¼ teaspoon sea salt
1 Tablespoon extra virgin olive oil

for the breadcrumbs:
1 Tablespoon olive oil
1 anchovy filet
½ cup freshly grated breadcrumbs (you can use a coarse cheese grater or a food processor)
¼ teaspoon sea salt

a few leaves of fresh basil
4-6 ounces of fresh Burrata
sea salt


Preheat the oven to 400° F.  Line a rimmed baking sheet with foil and spray lightly with cooking spray.

Toss the eggplant in a medium bowl with the other ingredients for the eggplant.  Spread on the baking sheet. (Don't wash the bowl. ) Roast for about 20 minutes. Spread the eggplant on a serving platter and allow to cool slightly.

In the same bowl, toss the tomatoes with the vinegar, sea salt and olive oil.  Allow to sit while you prepare the breadcrumbs.

In a medium skillet, heat the olive oil and gently fry the anchovy until it dissolves.  Add the breadcrumbs and salt and fry until golden brown. Remove from heat and spread on a plate to cool.

Layer the tomatoes on top of the eggplant.  Shred basil leaves over the top.  Take the balls of Burrata and pull apart and lay on top of the tomatoes.  Sprinkle a little sea salt on top of the Burrata. Sprinkle the anchovy breadcrumbs on top.  Serve immediately.

The Italian Dish