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Grilled Eggplant With Roasted Tomatoes, Burrata, And Garlic Breadcrumbs

This is one of those dishes that I typically serve as an appetizer, but I'd gladly eat it on its own! The way the flavors, temperatures, and textures come together on this dish makes it one of a kind. And my takeaway from this dish is to always have garlic bread crumbs on hand! It's a great way to upgrade any dish.

Ingredients for your ovulatory phase: eggplant, tomato. During the ovulatory phase, estrogen and testosterone surge, so you want to eat foods that help your body balance out the spike in estrogen and support the heart.

Eggplants are high in antioxidants which calm inflammation and promote liver function - which is extra important as estrogen surges and our body wants to metabolize as much estrogen as possible to maintain a healthy quantity. It also is high in fiber which helps the digestive tract flush out estrogen, and maintain a healthy gut which plays a large role in proper hormone production.

Tomatoes are great for ovulation because they are liver friendly, and easily digestible, which makes space for the body to focus on metabolizing estrogen. They are also rich in vitamin C which aids proper hormone production.


Grilled Eggplant With Roasted Tomatoes, Burrata, And Garlic Breadcrumbs

Serves: 4 Active Time: 30 minutes Total Time: 80 minutes



  • 4 lbs eggplant

  • 1.5 lbs cherry tomatoes

  • 8 oz burrata cheese

  • 1 Tbsp minced garlic

  • ½ cup breadcrumbs

  • 1 tablespoon balsamic vinegar

  • ½ cup olive oil, divided

  • 3 springs basil for garnish

  • salt to taste

  • pepper to taste


1. Preheat oven to 375ºF. Slice the eggplant (1/2 - 1/4 inch thick). Brush with olive oil, place on a baking tray, and bake for 35-45 minutes.

2. Add tomatoes and minced garlic to a baking dish (we used 9x13 inch), toss with 2 tablespoons olive oil, and balsamic vinegar (season with salt and pepper). Place it in the oven 5 minutes after the eggplant goes in. Turn once or twice. You want the tomatoes to be soft and their skins slightly blistered. Set aside and reserve any tomato liquid that may have been collected.

3. On the stovetop, add 3 tablespoons of oil and the minced garlic to a cold 8-inch skillet. Turn heat to medium and cook until the garlic sizzles and turns fragrant but not brown, about 1 minute. Add breadcrumbs and toss in the garlicky oil. Cook, stirring often, until crumbs turn golden brown, 4 minutes. Transfer crumbs to a medium bowl.

4. Assemble the dish by adding a layer of eggplant to a platter. Top with a layer of tomatoes, and a drizzle of the tomato cooking juices. Then add another layer of eggplant and tomatoes until all are used. Drizzle again with collected tomato juices. Nestle in chunks of burrata cheese, and sprinkle all over with garlic breadcrumbs. Add a few basil leaves, if desired. Serve warm with warm, crusty bread and good, rich red wine.


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