Roasted Eggplant with Burrata Salad Recipe

Name: Roasted Eggplant with Burrata Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large eggplant; 2 cups arugula; 6 (2 oz) burrata minis; 2 tablespoons balsamic vinegar; ⅛ teaspoon salt

7 steps

Prep:10minCook:20min

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.

Updated at: Thu, 21 Nov 2024 21:11:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1026.2 kcal (51%)

Total Fat74.2 g (106%)

Carbs51.4 g (20%)

Sugars25 g (28%)

Protein43 g (86%)

Sodium1047.8 mg (52%)

Fiber17.2 g (61%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1eggplant

large

2 cupsarugula

6 x 2 ozburrata minis

2 tablespoonsbalsamic vinegar

⅛ teaspoonsalt

Instructions

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!

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