Eggplant And Burrata Recipe
The perfect meal for date night
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer, Main Course
Cuisine American, Italian
Servings 2 people
Calories 156 kcal
1 2 medium sized pans
1 Large kitchen knife
1 Cutting board
- 1 whole Eggplant
- 2 lbs. Cherry tomatoes
- 2 servings Burrata
- 10-12 leaves Basil leaves
- 1/2 cup Olive Oil
- 1 tsp. Cracked pepper
- 1 tsp. Kosher salt
- 1 tsp. Garlic Powder
- 1/2 tsp. Cracked red pepper
Slice eggplant into 1/2" slices
Heat and oil 2 medium pans
Add eggplant slices to oiled pan over medium heat (You will have to cook multiple batches of the eggplant)
Add tomatoes to second oiled pan over low heat and stir regularly
Season eggplant and tomatoes with salt, pepper, garlic and chili flakes
Flip eggplant after 5 minutes and cook an additional 5 minutes on other side
Plate eggplant, surrounded with tomatoes
Top with burrata and slice burrata open
Tear basil leaves and sprinkle on top of dish
Drizzle with balsamic glaze
Top with cracked salt and pepper if desired
Serving: 1servingCalories: 156kcalCarbohydrates: 16gProtein: 1.8gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7.4gSodium: 299mgPotassium: 279mgFiber: 4.7gSugar: 5.9gCalcium: 22mgIron: 0.8mg
Keyword balsamic glaze, basil, burrata, eggplant, tomatoes