Empty My Fridge
Zaalouk Toasts with Burrata
Ingredients
- Eggplant1
- Olive oil1
- Salt1 tsp
- Tomato · crushed1
- Garlic6 cloves
- Paprika2 tsp
- Cumin2 tsp
- Parsley½ cups
- Chili flake · flakes
- Bread · sliced
- Burrata cheese
Instructions
- Preheat the oven to 400°F.
- Cut the eggplant in half lengthwise. Make small cuts so you can tuck the garlic cloves into the flesh, mostly enclosed so they don't burn.
- Drizzle the eggplant halves with olive oil and salt. Roast for 30-45 minutes, until very soft and easy to pull away from the skin.
- Move the eggplant and roasted garlic to a small saucepan. Add the tomatoes and spices and mash until chunky but fairly smooth.
- Simmer for about 15 minutes. Stir in the parsley and season to taste.
- Heat a skillet over medium heat with about 2 tablespoons olive oil. Add the bread slices and toast until golden on both sides.
- Spread each toast with zaalouk and top with a piece of burrata. Finish with olive oil, herbs, salt and pepper.
Summarized from Pinch of Yum's video. Watch it for the details.
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