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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Appetizer, dinner, Salad, Side Dish
Cuisine: American
Keyword: roasted eggplant and burrata salad, salad with eggplant and burrata, vegetarian salad
Next, peel the eggplant, then slice it in half horizontally. Now, slice each half vertically, less than half an inch thick (refer to photos).
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.
Meanwhile, fill a large serving platter with a single layer of arugula. Remove burrata minis and place them in a strainer to drain.
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.
Finally, place the wrapped burrata on the arugula, season with salt, and generously drizzle with balsamic glaze.
You can serve the Roasted Eggplant Burrata Salad at room temperature. Enjoy!
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Notes
Check out these pro tips.Tip 1: Before baking the eggplants, you can salt the slices and set them on a paper towel. They will absorb the extra moisture and keep the slices with a firmer texture and richer flavor after baking.Tip 2: Choose your eggplants with shiny skin and fresh green stems. It must feel heavy when you hold it. Make sure it has a firm texture.Tip 3: It is better to peel the eggplants for this salad. You do not want to have a bitter taste that mainly comes from the skin.