Eggplant Wedge and Burrata Side

Name: Eggplant Wedge and Burrata Side
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 large eggplant, sliced lengthwise into wedges; 3 tbsp olive oil; 2 tsp oregano, dried; 1 burrata, drained; 1 cup cherry tomatoes, sliced; ½ bunch mint, leaves torn; ¼ bunch coriander, leaves torn; Salt and pepper, to taste; ½ lemon, juiced; 1 tbsp olive oil; 1 tbsp balsamic vinegar; Salt and pepper, to taste

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

Low

Glycemic Load

Low

Nutrition per serving

Calories482 kcal (24%)

Total Fat39.7 g (57%)

Carbs24.8 g (10%)

Sugars13.3 g (15%)

Protein14.5 g (29%)

Sodium896.1 mg (45%)

Fiber11.1 g (40%)

% 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

Dressing

0.5lemon juiced

1 Tbspolive oil

1 Tbspbalsamic vinegar

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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