Silky roasted eggplant tartare topped with creamy burrata and finished with fragrant basil oil—a fresh, elegant appetizer that balances rich, savory flavors with bright herbal notes. Served with toasted crostini.
I made this for my friend who is Lebanese and she said she had to call her mom to tell her how good my recipe was. Serve with warm pita or crackers.
When looking for eggplant, I read that the eggplant that has a circle on the bottom, rather than an oblong marking is less bitter. I swear by it. The oblong marking is a female eggplant (more seeds, more bitter) and the circle is a male (less seeds, less bitter). I'm not sure if there is any truth to it, but I made it once without checking the bottoms and it was very bitter.
