Roasted Eggplant with Burrata Salad Recipe

The Roasted Eggplant with Burrata Salad is so light and savory. It serves as a whole meal on meatless days or as an excellent appetizer adding deliciousness to your dinner table.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, preheat the oven to 350° F.

Step 2

Next, peel the eggplant, then slice it in half horizontally. Now, slice each half vertically, less than half an inch thick (refer to photos).

Step 3

Then, place the sliced eggplants on a prepared baking sheet sprayed with cooking oil spray. Then, spray the slices with cooking oil spray and bake them for 20 minutes.

Step 4

Meanwhile, fill a large serving platter with a single layer of arugula. Remove burrata minis and place them in a strainer to drain.

Step 5

Now, slice the cooked eggplant into 2 or 3 slices, and wrap the burrata with the sliced eggplants. You will need about 5-6 eggplant slices per burrata.

Step 6

Finally, place the wrapped burrata on the arugula, season with salt, and generously drizzle with balsamic glaze.

Step 7

You can serve the Roasted Eggplant Burrata Salad at room temperature. Enjoy!

↑Support creators by visiting their site 😊