Time 1h Yield 4 servings Number Of Ingredients 15 Steps:
Put eggplant in a colander. Sprinkle with 1/2 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 1/3 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 least a week in the refrigerator.) Heat oven to 450 degrees. 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 cheese in the center of a 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.
Time 1h20m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine tomatoes, bell peppers, and garlic in a bowl. Drizzle with olive oil and balsamic glaze; toss to coat. Roast in the oven for 10 minutes. Remove and transfer back to the bowl, stirring in basil while veggies are still warm. Transfer to the refrigerator for at least 1 hour. To serve, top with sliced Burrata.
