Eggplant Ragù With Capers and Burrata Recipe (2024)

Just tear up the casing with the interior .. when served, you can't really tell. The burrata with the ricotta is delicious. Toss a bit of salt in ..

This is very good and easy. That said, I skipped the fried eggplant garnish. My oven broiler wasn't quite consistent enough to cook the eggplant evenly, so I started it under the broiler and finished it up by roasting. Served it with socca wedges (chickpea pancake). Will make more for the freezer, using a bumper crop of homegrown eggplant.

This was way more delicious than expected. It looks good but far surpasses expectations. Minor changes I made were I used fresh blanched tomatoes, and I used an air fryer for the crispy eggplant (350 for about 20min, no flour). Also a red onion bc I didn't have yellow. Oh and regular supermarket ricotta. So good.

Combine with ST Slow Cooker Ragu.

I deglazed after the onions with a little red wine, roasted the eggplant in the oven, used fresh grape tomatoes and added some vegetable broth for liquid. Toasted pine nuts were a good add. I thought the burrata ricotta combo was odd, but I tore up the ball and mixed it up and it really added texture and a great flavor layer.

Anyone have ideas of what to sub for the burrata/ricotta to make a dairy free version of this?

I did not make the garnish but I can only think it would have brought this over the top. Spectacular dish! Easy to make. My husband was still talking about it the next day.

Fantastic. It’s not simple especially if you add the eggplant “chips”. They are not necessary exactly but they definitely add pizzazz if you have the time—I’m happy I made them (just did it while the rest of the eggplant was broiling, which took a solid 15”). Also enjoyed the occasional briny tang of the capers.

This was delicious. However may dishes toClean. I used air fryer to make eggplant cubes and steaks. Served with crusty garlic baguette. Nice vegetarian alternative to meat ragu

I realized I had used a 28-oz can of tomatoes as I was putting it in the pan. I omitted the water and continued on with the recipe. The consistency of the sauce was just right. I did not fry eggplant strips and I don’t think we missed them. Delicious dish, especially when the eggplant is from the backyard!

As with other note-makers, I saw no need to fry any sliced eggplant. I broiled the cubed eggplant and made these adjustments to the recipe as well: I folded ripped fresh basil, roasted pine nuts, EVOO and Maldon salt into the cheese mixture. Plated the eggplant cubes first, then tomato sauce, then a dollop of the cheese mixture, and served this beautiful plate with fresh-from-the-oven homemade farinata. Absolutely delicious, gluten-free, protein-rich taste-of-summer heaven! Recommend!

I used polenta as a base as someone suggested. I had strained tomatoes which made for a think sauce which worked just fine. The broiled eggplant made for great texture and taste. Cheese mix is spot on and the burrata is absolutely necessary. I would not leave 1/2 an eggplant for the chips but if you want to make few, I used the convection cycle in my oven. Just brush with oil and place on an ovenproof rack. Go low and slow or they'll burn. I used a mandolin to make the slices. Very decadent!

This was way more delicious than expected. It looks good but far surpasses expectations. Minor changes I made were I used fresh blanched tomatoes, and I used an air fryer for the crispy eggplant (350 for about 20min, no flour). Also a red onion bc I didn't have yellow. Oh and regular supermarket ricotta. So good.

Wow. Really good. Served it over baked Polenta. Halfed the recipe and still have enough for tomorrow. Delish! Did not do the fried eggplant. Do not need it.

Simple and very good. Put it over rigatoni .Yum.

Great recipe. I made the eggplant in the morning and the sauce in the evening, which made it totally simple and non-stressy. I pretty much followed the recipe exactly except left the fried eggplant out (too.much.stress.) and I added a tablespoon of balsamico to the sauce. Oh, and I used more burrata and ricotta. Yummm!

Fantastic! Used 1 eggplant for the 2 of us and halved the rest of the ingredients.

Have a useless broiler in a 1940s range, so fried the eggplant as per Mark Bittman’s Pasta alla Norma recipe — that worked deliciously. Sheep’s milk ricotta is quite wonderful as well. Happy, happy!