Roasted Eggplant with Burrata
Very easy
Victoire
Victoire

Roasted Eggplant with Burrata

6 minutesPrep time

30 minutesCook time

352 cal.Per serving

Ingredients for 1

Eggplant

1/2

Eggplant

Burrata

1/4

Burrata

Garlic

1/2 clove

Garlic

Basil (fresh)

1 tbsp

Basil (fresh)

Pine nuts

1 tbsp

Pine nuts

Paprika

optional

1 pinch

Paprika

Utensils

Stovetop, Oven, Parchment paper, Frying pan, Knife

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!