You know how much I love to experiment in the kitchen. 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 taste buds, written in olive oil and sealed with a kiss of lemon and cilantro. Simply delightful.
Plus, this one is a must-try if you're looking for keto burrata recipes. The combination of creamy burrata and perfectly roasted eggplant, complemented by the vibrant flavors of fresh herbs and spices, makes this dish an unforgettable experience. Trust me, it's a crowd-pleaser that you'll want to make again and again.
This eggplant appetizer is: Low Carb, Gluten Free and Keto
Table of Contents
5 Reasons to love this recipe
Here are five reasons why this eggplant appetizer is sure to become a favorite in your kitchen:
- Completely unexpected combination of flavors.
- Amazing appetizer that nobody will have tried before.
- Works with keto and low-carb diets.
- Mediterranean flavor explosion.
- Takes just a few minutes to prep before roasting.
Is Eggplant Appetizer Low-carb?
Yes, eggplant appetizer is low-carb. As for this recipe, all the ingredients are low-carb and keto-friendly. Enjoy it on cucumber slices, flaxseed crackers, or even pork rinds for a delightful appetizer.
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 aubergine appetizers. I serve them with cucumbers for the low-carb crowd and regular sliced baguettes for everyone else. As a result, they disappear 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!
Eggplant Appetizer Ingredients List
You'll need the following ingredients to make the baked eggplant appetizer:
- 20 salt-cured olives
- 4 medium balls of burrata
- 4 cloves of garlic
- 3 medium-sized eggplants
- 1 lemon, juiced & zested
- ½ cup of cilantro, chopped
- ¼ cup of olive oil
- ⅛ teaspoon hot chili powder
- ⅛ teaspoon ground cumin
- Salt & black pepper, to taste
Ingredient Substitutions
If you're missing any of the ingredients for this recipe, here are some easy substitutions you can use for this roasted eggplant appetizer:
- Coconut oil: Substitute olive oil with coconut or MCT oil for a different flavor.
- Garlic cloves: Use 6 Roasted Garlic Cloves or 1 teaspoon granulated garlic.
- Fresh, flat-leaf parsley: Substitute cilantro with fresh, flat-leaf parsley.
- Lime: Use the same quantities of lime instead of lemon for a tangy twist.
- Ricotta: Use ricotta instead of burrata, noting the texture and flavor differences. Regular mozzarella does not work well in this recipe.
- Ground coriander or fennel: Use equal amounts of ground coriander or ground fennel instead of ground cumin.
- Kalamata or green olives: Replace salt-cured olives with kalamata olives or green olives with no pits, sliced.
- Cilantro: If you don't like cilantro, try parsley instead. No parsley? No problem. Add in some chives. We are just looking for freshness to be added.
Additional Ingredients
Enhance your recipe with these keto-friendly ingredients that pair perfectly with the main ingredients of the grilled eggplant appetizer:
- Sun-dried tomatoes: Chop up about ¼ cup of sun-dried tomatoes (either packed in oil or dry) and sprinkle on top of the burrata for a delightful twist.
- Fresh basil or chives: Add fresh basil or chives for a brighter flavor profile.
- Balsamic glaze: Drizzle a little balsamic glaze over the burrata for a wonderful presentation and a nice acidic sweetness. Note the higher sugar content in balsamic glaze.
- Pomegranate seeds: Sprinkle pomegranate seeds over the burrata for a stunning visual contrast and delicious flavor. Due to their carb content (3 g net carbs per tablespoon), use them in moderation.
Note: These ingredients are optional and are not included in the original recipe.
Cooking Tools Required
You'll need the following cooking tools to make Roasted Eggplant Appetizer recipe:
- Gas grill
- Aluminum foil
- Cutting board
- Knife
- Tongs
- Platter
How to Make Eggplant Appetizer: Complete Cooking Guide
Cooking Method
- Grilling
Preparation Steps
- Gather all the ingredients and tools for this recipe.
- Zest and juice the lemon.
- Chop cilantro.
Cooking Instructions
For the Eggplant
- Preheat the oven to 350°F (convection) or 180°C. For non-convection, preheat to 375°F or 190°C.
- 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 of the scored eggplant slices, pour some olive oil and rub into the eggplant. Salt all of the eggplants, only on the fleshy side. Place them 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 cubes, 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. Garnish the plate with the remaining black olives.
Step 1: It is essential to score the eggplant carefully without piercing the skin. Also, do not hold the eggplant in the hand while scoring.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
💡 My Pro Tip
Scoring the eggplant is crucial for this recipe. Use a sharp knife to carefully cut into the flesh without piercing the skin. This allows the olive oil to penetrate and makes the eggplant creamy and delicious. The unpierced skin will serve as a vessel for the dish and won't tear easily.
Also, 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. This way, you'll avoid cutting your hand, too. Remember to cut in a diagonal pattern and take your time. Plus, roast the eggplant cut-side down!
More Tips To Ace This Keto Eggplant Appetizer
I've made this appetizer countless times now, and each time, it just gets better. Here are my tried-and-true tips to make this a breeze in the kitchen:
- Salt the eggplant: For this recipe, skip the step of letting the eggplant sit to release moisture, but be sure to generously salt it before roasting.
- High-quality olive oil: Don't skimp here—good olive oil brings a depth of flavor that's hard to replicate.
- Fresh is best: Opt for fresh herbs like cilantro and spices for a punchier, more vibrant flavor.
- Garlic in moderation: Eggplant adores seasoning, but too much garlic can overpower the dish. Use fresh garlic sparingly, or opt for roasted garlic for guaranteed deliciousness.
- Use fresh burrata: It's like the rockstar of cheeses—rich, fabulous, and steals the show. Ensure it's fresh for the creamiest experience.
- Taste as you go: Remember to taste and adjust seasoning as needed. Adding more salt or lemon juice than fixing an overly seasoned dish is easier.
- Roast until tender: Ensure the eggplant is perfectly roasted—fork-tender but not mushy.
- Avoid overcrowding: Give each piece of eggplant space on the pan when roasting. Overcrowding leads to steaming instead of roasting, which affects the texture.
- Use quality olives: Those salt-brined black olives add a delightful touch. Pit them gently and generously top the burrata with these flavor powerhouses.
- Avoid overcooking: I'm not a fan of overcooked eggplant. So, I always keep an eye on the oven—once the skins start to blister, I take them out. I find that rotating them halfway through cooking ensures even roasting in my oven.
⏲️ Time-Saving Tips
- Mash the eggplant burrata ahead of time. Prepare it up to a day before and store it in the refrigerator.
- Make the eggplant mixture in advance. Cook and prepare the day before, and refrigerate until ready to use.
- Use bowls instead of eggplant skins to save preparation time.
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 - my family loves crusty bread!
Here's what I love about the cucumber slices for the eggplant starters:
- 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 balances the other ingredients' richness and complexity.
- Low-carb friendly: Keeping with the keto theme, cucumbers are incredibly low in carbs, making them a perfect fit for this dish.
Here are 6 other ideas for serving this eggplant appetizer:
- 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.
Storage Instructions
- Store the individual components in airtight containers in the fridge for a couple of days.
- Keep the burrata and eggplant separate to prevent the eggplant juice from watering down the burrata.
Recipe Conclusion
With crispy roasted eggplant, creamy burrata, and a burst of Mediterranean flavors from lemon zest, cilantro, and olives, this dish promises a delicious experience in every bite. Whether served warm or chilled, it's a perfect blend of textures and tastes that will bring joy to any meal. If you're looking for eggplant appetizer ideas, this one will impress.
I really love this recipe, and my family adores it too! It's a dish that never fails to bring smiles around the table. Dive into the joy of cooking and sharing delicious food with loved ones. Take action today—immerse yourself in the kitchen, craft this dish, and relish in the satisfaction of creating something truly special. Let your cooking adventure begin—enjoy the magic of homemade goodness! Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram.
Want More Mediterranean-Style Dishes? Try These Delicious Recipes:
If you loved this cold eggplant appetizer, check out these recipes too:
- Keto Crab Cakes: This is an incredible recipe that makes golden, delicious crab cakes without any of the carb hassle.
- Grilled Artichokes: Super fresh and delightful throughout the summer. A family favorite.
- Roasted Beet Salad with Goat Cheese: Light and delicious, this is the perfect salad for a warm summer night.
- Rustic Ratatouille: This is a wonderful warming dish in the winter but can also be served chilled as an appetizer in the summer! Absolutely versatile in so many ways!
FAQs
Eggplant appetizer bites are like the cool kids in the low-carb veggie class. These purple beauties are packed with fiber, antioxidants, and a ton of nutrients. But the best part? They are low in net carbs. We're talking around 3 g of net carbs per cup for this recipe. So go ahead, make eggplants the star of your keto show.
A cup of eggplant has about 4.8g of carbs but 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 chow down on delicious eggplant recipes without worrying about going overboard on your carb count.
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.
It happens occasionally. If you find your eggplant swimming in the bowl after scooping it out, simply drain it in a colander for a few minutes.
Roasted Eggplant Appetizer with Burrata
Ingredients
- 20 salt-cured olives
- 4 medium balls of burrata
- 4 cloves of garlic
- 3 medium-sized eggplants
- 1 lemon juiced & zested
- ½ cup of cilantro chopped
- ¼ cup of olive oil
- ⅛ teaspoon hot chili powder
- ⅛ teaspoon ground cumin
- Salt & black pepper to taste
Instructions
For the Eggplant
- Preheat the oven to 350°F (convection) or 180°C. For non-convection, preheat to 375°F or 190°C.
- 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 of the scored eggplant slices, pour some olive oil and rub into the eggplant. Salt all of the eggplants, only on the fleshy side. Place them 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 cubes, 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. Garnish the plate with the remaining black olives.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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