Burrata With Romano Beans and Roasted Eggplant Recipe (2024)

Until this week I'd never heard of burrata. On Thursday Smitten Kitchen posted a recipe with it, and now this one. I had to look it up. Where, pray tell, does one locate this wondrous & rarte thing outside metro New York? I'm in central Maine and we're lucky when we can find fresh mozzarella! Can I substitute that?

Shiphrah, Burrata is available at my Trader Joe's. If you don't have a TJs near you, look for an Italian grocery. It is a touch of heaven. But fresh mozzarella should be a worthy substitute.

It is a variety of fresh string beans. Google it for a photo. If you can't find them substitute another variety of bean.

Romano beans have a great flavor and full body texture. They are the flat green beans you often see in minestrone soup. I am a farmer and grow Romano beans and haricot verts. I guess they could both be called green beans but I probably would not substitute one for the other.

Melissa, you are a goddess! Cannot WAIT to make this and yes, burrata for lunch (at Tra Vigne, what a memory) and dinner (that too)!

Wonderful summer meal. Burrata is worth the schlep to the Italian Market, if you have one in your town. I added lightly sauteed Baby Bella mushrooms to add depth (great sub for eggplant in this recipe, too). Japanese eggplant are great in this recipe as their skin is thin, and they are less bitter than typical eggplant varieties. Worked well to roast eggplant and blanche beans in the morning, and compose before serving.

Melissa, I agree with the other reviewer who called you a goddess! You are my go-to-recipe creator. This is a wondrous dish. I had beautiful Rancho Gordo gigantes and used them instead of Romano beans to amp up protein. Still thinking of these flavors, weeks later.

Time to bring this recipe to the front! Aldi now carries buratta. Two nice sized balls in the container.

I was a little skeptical at first, but this was delicious. We are fortunate to have lots of garden vegetables, including Romano beans, tomatoes, basil, mint, etc. One small suggestion is to keep the burrata on the plate cool or at room temp, not too cold.

I made this recipe the first time as written and although it was good, I couldn’t help thinking it would be better with a good feta cheese. The second time I made it I couldn’t find Roman beans, so I substituted green beans, which was just a minor change. The big difference the second time was that I used a good feta cheese, cut into cubes and tossed in with the other ingredients. The tanginess of the feta was perfect in this salad.

We had this last night and loved it. I did not bother to moved the eggplant into a bowl. I made the salad in the same pan that I used to cook the eggplant and then served the salad in the pan. It was a family meal and I was happy to reduce the dish washing. I bought the burrata at Costco and I arranged the four burrata balls in the four quadrants of the pan.

This was really good made a day ahead I served with Bitman’s Armenian turmeric chicken skewers and rice with dill.

Husband wants more spice. Did add 1/2 t red pepper flakes. Perhaps jalapeno oil?

Such a great way to show off summer produce! For me, with the capers, olives, and having salted the eggplant, I didn't think it needed any additional salt. I did want something to make the flavors pop just a little more - so I added Urfa Biber - the Turkish dried pepper flakes. Just over a 1/4 tsp. Wow! It warmed up the flavors and gave just a bit of a punch to it. Will definitely make it again. Sort of wish I had made it for a dinner party instead of just for us! Next time...

Melissa, I agree with the other reviewer who called you a goddess! You are my go-to-recipe creator. This is a wondrous dish. I had beautiful Rancho Gordo gigantes and used them instead of Romano beans to amp up protein. Still thinking of these flavors, weeks later.

This is an amazing meal! I like to make it for vegetarian guests (or anyone!) because it’s easy to prepare before they arrive. My two teens love it too.

Delicious but plan for at least 2+ hrs. start to finish

Used a mix of about 1/2 lb blanched green beans and 1 can rinsed romano beans as no fresh romano available. Used about 2/3 of the garlic oil and about half the regular olive oil called for. Served two large-ish men and 1 medium woman for dinner. Will make again, as salad is fresh and substantial all at once.

Because tomatoes are not yet ripe off the vine here in Maine, I roasted the tomatoes and it was great! I also have substituted mozzarella plain as well as feta cheese instead of burrata when it is unavailable. Still wonderful! I have also used green beans / string beans to supplement the few Romano beans i could harvest so far. Still wonderful! The garlic oil, and soft garlic are wonderful!

Wanted this the minute I saw it. Being July, I did the eggplant on a piece of foil on the gas grill. It looked like a lot of eggplant, so I only chopped up 2/3 of the big eggplant I had. It became so tasty, I went back and grilled the rest of it.I think the slightly charred edge on the eggplant became the star of the show. It was delightful and I nearly ate the entire thing myself.I am subsisting on a largely vegetable diet this summer, and I'll be making this again and again.

a very recipe, but the burata is dispensable. adds nothing.

Made this earlier this week. Substituted green beans for the Romano but otherwise stuck to the recipe exactly. It is wonderful! Every bite had a burst of flavor. The burrata added creaminess and it is a perfect combination.