Roasted Eggplant with Burrata
Be the first to reviewEggplant & burrata are a match made in heaven!
Ingredients
Utensils
Stovetop, Oven, Parchment paper, Frying pan
recipe
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 352 cal. |
| Fat | 29 g |
| Carbohydrates | 14 g |
| Protein | 8 g |
| Fiber | 8 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.
