Zaalouk Toasts with Burrata

De Pinch of Yum · 45 min

Ingredientes

Preparación

1. Preheat the oven to 400°F.
2. Cut the eggplant in half lengthwise. Make small cuts so the garlic cloves can be tucked inside, almost completely covered.
3. Drizzle the halves with olive oil and salt, then roast for 30 to 45 minutes, until very soft and the flesh pulls easily from the skin.
4. Put the eggplant and roasted garlic in a small saucepan. Add the tomatoes and spices, and mash until chunky but fairly smooth.
5. Simmer for about 15 minutes. Stir in the parsley and season to taste.
6. Heat a skillet over medium heat with about 2 tablespoons of olive oil. Fry the sliced bread until golden and toasted on both sides.
7. Spread the zaalouk on the toasts and top with a piece of burrata. Finish with olive oil, herbs, salt and pepper.

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