Stovetop, Oven, Parchment paper, Frying pan, Knife
Preheat the oven to 450°F. Wash the eggplant & slice it into 1/2 inch thick rounds.
Peel & thinly slice the garlic.
Arrange the eggplant slices in one layer on a baking sheet lined with parchment paper.
Season with salt & pepper. Add the garlic slices & a healthy drizzle of olive oil. Bake for 30 min at 450°F.
Toast the pine nuts for a few minutes in a pan over medium heat, stirring or shaking constantly.
Chop or tear the basil leaves.
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.