If you enjoyed our last post on Thai Red Curry Soup, let me tell you, you're in for another treat today. I've got a dish that'll make you forget you're even eating low-carb: an amazing roasted eggplant appetizer with burrata. It's like a love letter to your tastebuds, written in olive oil and sealed with a kiss of lemon and cilantro. Simply delightful.
This eggplant dish is low carb, keto-friendly and gluten free.
Why Make This Roasted Eggplant Appetizer?
We're going all-in with a Mediterranean-inspired appetizer with ALL the good stuff. Imagine loading up some easily roasted eggplant with garlic, cilantro, and olive oil... and then balancing it with creamy burrata cheese. But it gets better! I will be tossing in some salt-brined black olives for that salty, tangy punch.
Everyone loves this appetizer. I serve it with cucumbers for the low-carb crowd and regular sliced baguettes for everyone else. As a result, it disappears so quickly!
So, why this eggplant appetizer? First off, eggplant is a low-carb vegetable. That's right, you can feast on this purple goodness without worrying about carb overload.
And burrata? It's basically mozzarella's best friend—rich, creamy, and utterly divine. But the best part? This appetizer aligns perfectly with the low-carb and keto lifestyle. Win-win.
Serve this beauty as the opening act to a Mediterranean feast, or make it the show's star. Either way, this keto-friendly Roasted Eggplant & Burrata Appetizer will knock your socks off. Guaranteed.
Tips for making this Keto Eggplant Appetizer
- Salt the eggplant: For this recipe, we do NOT need to let the eggplant sit to extract the moisture, but we DO need to salt it liberally before roasting.
- Score the eggplant: It is essential to score the eggplant and get the olive oil into the flesh before roasting. Otherwise, the texture will be off.
- High-Quality Olive Oil: Don't skimp here; a good olive oil brings a depth of flavor that is difficult to replicate.
- Fresh is Best: When it comes to herbs like cilantro and spices, fresh will always give you a punchier, more vibrant flavor profile.
- Garlic Express: Eggplant loves seasoning, but sometimes the garlic OVERPOWERS the entire dish. Add fresh garlic sparingly, or use Roasted Garlic for guaranteed deliciousness.
- Use Fresh Burrata: It's like the Axl Rose (circa 1995) of cheeses - rich, fabulous, and steals the show. Ensure it's fresh for the best creamy experience.
- Taste As You Go: Don't forget to taste and adjust your seasoning. Adding more salt or lemon juice is easier than correcting an overly salty or acidic dish.
- Roast Till Tender: Make sure the eggplant is perfectly roasted, which means it should be fork-tender but not mushy.
- Don't Overcrowd the Pan: When roasting the eggplant, ensure each piece has space. Overcrowding will lead to steaming rather than roasting. Yuck.
- Use Good Olives: Those salt-brined black olives add a delightful touch. I gently press out the pits and top the burrata with these flavor powerhouses. Use them liberally!
Helpful Steps For Making the Eggplant Appetizer
It is essential to score the eggplant carefully without piercing the skin. Also, do not hold the eggplant in the hand while scoring.
The eggplant is properly scored when it opens up, as shown in the image. Open each eggplant side carefully to add in the olive oil.
I like pouring the olive oil directly into the score lines, as shown above. A basting brush could also be used to distribute the oil evenly.
Before roasting the eggplant, add the garlic cloves and drizzle olive oil over them to roast in the oven for 30 minutes for a milder flavor.
This is how I mash the burrata by using a butter knife. It is important to cut it small enough to be eaten easily with the roasted eggplant.
As you can see, some of my eggplant pieces are too large here. They can be mashed with a spoon or use a butter knife to reduce the chunks.
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Is Eggplant good for Keto or Low-Carb?
Eggplant is like the cool kid in the low-carb veggie class. This purple beauty is packed with fiber, antioxidants, and a ton of nutrients. But the best part? It's low in net carbs. We're talking around 3g of net carbs per cup for this recipe. So go ahead, make eggplant the star of your keto show.
Is eggplant high in carbs?
A cup of eggplant has about 4.8g of carbs, but it also contains 2.5g of fiber. Quick math? That gives you a total of 2.3g of net carbs per cup. That's pretty good in the grand scheme of things. So you can chowdown without worrying about going overboard on your carb count.
Is Burrata or Mozzarella okay to eat on Keto or Low Carb?
Oh, you bet! Both burrata and mozzarella are good to go. They're high in fats and moderate in protein, which aligns perfectly with the keto diet's macronutrient profile. Mozzarella has about 1g of carbs per ounce, and burrata is pretty much in the same ballpark.
WHAT CAN I SERVE the Eggplant Appetizer on?
As I mentioned, I serve this on cucumber slices for the low-carb crowd and regular sliced baguettes for everyone else. Here's what I love about the cucumber slices for this eggplant appetizer:
- Crunch Factor: The cucumber will provide that satisfying crunch that contrasts beautifully with the creamy burrata and the tender, roasted eggplant.
- Refreshing For Each Bite: Cucumbers have this excellent, refreshing quality that can balance out the richness and complexity of the other ingredients.
- Low-Carb Friendly: Keeping with the keto theme, cucumbers are incredibly low in carbs, making them a perfect fit for this dish.
- Grilled Beef or Chicken: The flavors just sing with grilled meats. I couldn't believe how good this was on leftover beef and chicken breast.
Zucchini Rounds: Similar to cucumbers but with a bit more bite. They can be grilled for extra flavor, too.
Lettuce Cups: Iceberg or butter lettuce works excellently here. It's like a little boat for all that eggplant and burrata goodness.
Pork Rinds: For those who crave a crunch with a protein punch. They are a little unconventional and can NOT be made ahead... otherwise, they get soggy.
Flaxseed Crackers: You can find these in specialty stores or make them at home. Either way, they bring that cracker vibe without the carbs.
Bell Pepper Slices: Adds color and a different type of crunch; the flavor is a tad sweeter than our other options.
Want more Mediterranean Style Dishes? Try these delicious recipes:
Keto Crab Cakes: This is an incredible recipe that makes golden, delicious crab cakes without any of the carb hassle.
Roasted Eggplant Appetizer with Burrata
This appetizer isn't just another dish; it's an experience. It's the ideal way to kick off a romantic dinner, impress guests at a party, or elevate your weeknight meal game. The kicker? It's perfectly aligned with a keto and low-carb lifestyle. Combining the velvety texture of oven-roasted eggplant with fresh cilantro and roasted garlic is fantastic... but we're going to elevate the whole experience with the richness of a creamy burrata punctuated with salt-brined olives. This is like nothing you've ever tried before.
Ingredients
- 3 Medium Sized Eggplants
- ¼ Cup Olive Oil
- 4 Cloves Garlic
- 1 Lemon, juiced & zested
- ½ Cup Cilantro, chopped
- 4 Medium Balls of Burrata
- ⅛ Teaspoon Hot Chili Powder
- ⅛ Teaspoon Ground Cumin
- 20 Salt Cured Olives
- Salt & Pepper
Instructions
For the Eggplant
- Preheat the oven to 350F (convect) or 180C. For non-convection, preheat to 375F or 190C.
- For crispy eggplant, preheat the baking sheet before adding the eggplant. For easy cleanup, line the baking sheet with parchment paper.
- Slice all the eggplants in half, lengthwise. Score the inside carefully without piercing the skin.
- On each slice of scored eggplant, pour some olive oil and rub into the eggplant. Salt all of the eggplants only on the fleshy side. Place the flesh side down on the baking sheet.
- Break off four fresh cloves of garlic without peeling them. Place them on the baking sheet and drizzle oil on them.
- Bake in the oven for 30 minutes.
For the Burrata and Cooked Eggplant
- While the eggplant is in the oven, place the burrata balls into a large bowl. Using a butter knife, break open the balls and slice until they are well mashed in the bowl. Set aside.
- Wash the lemon and zest ½. Reserve the zest—juice the same half of the lemon into a small bowl.
- Pit 10 of the black olives (if using salt-cured olives, see note below). Chop fine and set aside.
- Chop the cilantro and set aside.
- When the eggplant and garlic are cooked, allow them to cool on the counter for a few minutes.
- Scoop out the flesh of the eggplant into a bowl large enough to hold all of it, being careful not to destroy the skins of the eggplant if you are going to serve the appetizer in them.
- Using the edge of a knife, press on the garlic skin to squeeze out the roasted garlic. Add to the bowl with the roasted eggplant.
- Add into the eggplant most of the cilantro, reserving some for garnish. Add in most of the lemon zest, reserving some for garnish. Add in the chili powder and the ground cumin. Add in the lemon juice. Mix well, mashing any large eggplant chunks, but be careful not to overmix.
- Place three or four empty eggplant skins into a serving dish. Mound up the eggplant into two of the skins and the mashed burrata into the other skins. Top the burrata with the diced olives and reserved lemon zest. Drizzle olive oil over the burrata. Top the eggplant with reserved cilantro.
- Serve warm, cold, or anywhere in between. Punctuate the plate with the remaining black olives.
Notes
- Scoring the Eggplant: Please do not hold the eggplant while scoring with the knife. The skins are very thin, and the eggplant is fibrous. Use a cutting board.
- Cooking the Eggplant: Overcooked eggplant isn't my favorite. Check the oven, and when the skins have started to blister, it's probably time for them to come out. Also, in my oven, I have to rotate them ½ way through the time for even cooking.
- My Eggplant is Wet: Yep, this happens sometimes. If you see your eggplant swimming in the bowl after it has been scooped out, drain it for a few minutes in a colander.
- Choice of Olives: Salt the burrata slightly if you don't want to use olives. If you cannot find salt-cured olives, use pitted black olives and chop them up. The flavor won't be as strong, but this isn't something to stress about.
- To Burrata or Not to Burrata: Unfortunately, this recipe does not work with regular mozzarella. The creamy richness of the burrata is what makes this dish incredible. Most grocery stores have fresh burrata in their specialty cheese sections.
- For the Love of Garlic: If you love the flavor of raw garlic, by all means, do not roast it. I would cut the amount added to maybe 1 or 2 cloves from 4. I am not a lover of raw garlic, so I roast mine with eggplant.
- Alternatives for Cilantro: I know that there are cilantro haters out there. Try parsley instead. No parsley? No problem. Add in some chives. We are just looking for freshness to be added.
- Storing the Eggplant Appetizer: If you make this dish ahead, please keep the eggplant and burrata in SEPARATE containers in the refrigerator. If you want to use the skins to serve the appetizer, store them separately since they tend to tear after sitting around in the fridge.
- Longevity: I'm going to say it... I've never had any of this leftover to know precisely how long it will store in the fridge. My best guess is a couple of days. We are dealing with fresh mozzarella, and I know that eggplant starts getting a bit mushy after a day.
This website provides approximate nutrition data and information for convenience and as a courtesy only.
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