Stovetop, Oven, Parchment paper, Frying pan
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!
Average estimated amount for one serving
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.