Roasted Eggplant with Burrata

Be the first to review

Eggplant & burrata are a match made in heaven!


6 minutes

Prep time

30 minutes

Cook time

352 cal.

Per serving


Stovetop, Oven, Parchment paper, Frying pan



Step 1

Preheat the oven to 450°F. Wash the eggplant & slice it into 1/2 inch thick rounds.


Step 2

Peel & thinly slice the garlic.


Step 3

Arrange the eggplant slices in one layer on a baking sheet lined with parchment paper.

Step 4

Season with salt & pepper. Add the garlic slices & a healthy drizzle of olive oil. Bake for 30 min at 450°F.

Pine nuts

Step 5

Toast the pine nuts for a few minutes in a pan over medium heat, stirring or shaking constantly.

Basil (fresh)

Step 6

Chop or tear the basil leaves.

Pine nuts

Step 7

When the eggplant is cooked & crispy, arrange it on a plate. Top with dollops of burrata & basil leaves. Add a pinch of paprika (optional). Season with salt & pepper. Sprinkle the toasted pine nuts over top. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy352 cal.
Fat29 g
Carbohydrates14 g
Protein8 g
Fiber8 g

On average, one serving of the recipe "Roasted Eggplant with Burrata" contains 352 Energy, 29 g of Fat, 14 g of Carbohydrates, 8 g of Protein, 8 g of Fiber.

Any feedback you want to share with us on this recipe?

Roasted Eggplant with Burrata
Very easy