Eggplant Ragù With Capers and Burrata
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By cooking.nytimes.com
Eggplant Ragù With Capers and Burrata
Instructions
Cook:1h
Updated at: Sun, 12 Jan 2025 04:16:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories629.8 kcal (31%)
Total Fat47.9 g (68%)
Carbs35.9 g (14%)
Sugars16.1 g (18%)
Protein18.4 g (37%)
Sodium1092.4 mg (55%)
Fiber10.5 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
6 tablespoonsextra-virgin olive oil
1yellow onion
large, thinly sliced
2garlic cloves
finely grated or minced
1 x 14 ouncecan plum tomatoes
whole, in purée
½ cupbasil leaves
kosher salt
black pepper
⅛ teaspoonred-pepper flakes
2eggplants
large
¼ cupall-purpose flour
vegetable oil
or canola, for frying
½ cupburrata
roughly torn
½ cupsheep’s milk ricotta
capers
Roughly chopped, for serving, optional
Instructions
View on cooking.nytimes.com
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