Roasted Eggplant and Romano Bean Salad with Burrata

Preheat the oven to 220°C (425°F) and line a rimmed baking sheet with parchment paper.

Trim the stem from the eggplant and dice the flesh into uniform 2.5 cm cubes on a cutting board using a chef's knife.

Transfer the diced eggplant to a mixing bowl, pour over 30 ml olive oil, add 3 g sea salt, and toss until evenly coated.

Spread the eggplant onto the prepared rimmed baking sheet in a single layer without crowding and roast at 220°C (425°F) for 22 to 25 minutes until deep golden-brown and tender.

Fill a medium saucepan with 1.5 liters of water, stir in 10 g fine sea salt, and bring to a rolling boil over high heat.

Fill a large bowl with cold water and ice cubes to establish an ice bath for halting the cooking of the beans.

Add the trimmed Romano beans to the boiling water and cook for 4 to 5 minutes until tender-crisp with no raw starch flavor.

Remove the Romano beans using a slotted spoon and plunge them directly into the ice bath for 3 minutes to halt cooking and preserve color.

Pour the chilled Romano beans into a colander, drain thoroughly, and pat dry with clean kitchen paper to eliminate surface moisture.

Place a small skillet over low heat, add 45 ml olive oil and sliced garlic, and warm gently for 3 to 4 minutes until garlic turns pale golden and aromatic.

Pour the warm garlic oil into a small bowl, whisk in 20 ml red wine vinegar, 20 g capers, 2 g sea salt, and 1 g black pepper until emulsified.

Core and cut the heirloom tomatoes into bite-sized wedges on the cutting board with a chef's knife.

Combine the roasted eggplant, blanched Romano beans, heirloom tomato wedges, and halved Kalamata olives on a large serving platter, drizzling with two-thirds of the garlic caper dressing.

Tear the burrata balls gently with your hands and nestle them in the center and edges of the dressed vegetables.

Spoon the remaining dressing over the burrata curds and scatter torn fresh basil and mint across the top, serving immediately.