By Liv Kaplan
Eggplant Wedge and Burrata Side
4 steps
Prep:15minCook:30min
How’s this for an exciting mid week meal… Burrata! I mean who said that fancy restaurant food can’t be enjoyed at home on a Tuesday for lunch. Burrata is a favourite order of mine at any Italian restaurant. And although I love it classic with just some tomato and basil and olive oil, I think it would be delicious with gooey roasted eggplant.
Updated at: Thu, 17 Aug 2023 02:33:21 GMT
Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
6
Low
Nutrition per serving
Calories481.4 kcal (24%)
Total Fat39.7 g (57%)
Carbs24.5 g (9%)
Sugars13.2 g (15%)
Protein14.4 g (29%)
Sodium508.4 mg (25%)
Fiber11 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1eggplant
large, sliced lengthwise into wedges
3 Tbspolive oil
2 tsporegano dried
1burrata
drained
1 cupcherry tomatoes
sliced
0.5 bunchmint
leaves torn
0.25 bunchcoriander
leaves torn
salt
to taste
pepper
to taste
Dressing
Instructions
Step 1
Preheat the oven to 200℃.
Step 2
Place the eggplant wedges on a baking tray and coat in oil, organo, salt and pepper. Place in the oven to cook for 30 minutes or until soft on the inside and slightly caramelised on the outside.
Step 3
Meanwhile, prepare the dressing by combining all ingredients in a bowl. Set aside.
Step 4
Assemble that salad by neatly placing the roasted eggplant around the plate. Place the burrata in the centre then sprinkle over tomatoes, mint and coriander. Drizzle with dressing and serve.
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