Burrata with Romano Beans and Roasted Eggplant

from The New York Times

submitted by Anne Halsted

preparation time: about 1 hour

serves 6 generously

1¼ pound eggplant, diced in 1-inch pieces

½ teaspoon kosher salt, more as needed for cooking beans

8 garlic cloves, smashed and peeled

⅔ cup extra virgin olive oil, divided and more if needed

6 ounces cherry tomatoes, halved (about 1½ cups)

1 pound Romano beans, trimmed (or any green beans)

¼ cup pitted and sliced Kalamata olives

1 tablespoon capers, drained

¼ cup torn fresh mint

¼ cup torn fresh basil

2 teaspoons red wine vinegar, more as needed

Flaky sea salt, such as Maldon, as needed

Black pepper, as needed

12 ounces burrata

Crusty bread, toasted or grilled, for serving

Preheat oven to 450 degrees. 

Put eggplant in a colander.  Sprinkle with ½ teaspoon kosher salt and let stand in the sink to drain for 20 to 30 minutes, tossing occasionally.

Meanwhile, make garlic oil: place garlic cloves in a small pot and cover with ½ cup olive oil.  Place over very low heat and cook gently until soft and pale golden, 10 to 15 minutes.  Let cool.  Mash garlic with a fork, then strain the oil into a jar or little bowl, pressing hard on the solids.  (Use the solids, known as garlic confit, as a spread for bread or keep to mix into vinaigrettes or marinades.  It will keep for at l a week in the refrigerator.)

Squeeze out as much excess liquid from eggplant as possible (or pat very dry).  Toss eggplant with 1/3 cup olive oil and spread out on 1 or 2 rimmed baking sheets so the pieces aren’t touching (this makes for the best browning).  Roast, tossing once or twice, until golden brown, 20 to 30 minutes.  Transfer eggplant to a bowl and toss with tomatoes and 3 tablespoons garlic oil.

Bring a large pot of salted water to a boil.  Drop in Romano beans and cook until just tender, 3 to 6 minutes depending on their size and thickness.  Drain well under cold running water.  Cut into 1-inch pieces; add to bowl of eggplant.

Toss olives, capers, mint, basil, vinegar and a little more garlic oil into salad.  Season with flaky salt and pepper.

Place the burrata in the center of a large serving platter and surround with salad.  Drizzle with more garlic oil if you like, and sprinkle with more flaky sea salt.  Serve with crusty bread.

For individual plating, instead of "family style," divide the burrata into 4 or 6 portions, and serve with the "salad."  There was a generous amount of "salad" remaining, so you could easily extend this recipe by adding more burrata.  The "garlic oil" was a revelation - it's an amazing flavor when cooked this way, and has multiple great uses beyond this recipe.