Roasted Eggplant with Burrata

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.

Step 5

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

Step 6

Chop or tear the basil leaves.

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!