Roasted Eggplant with Burrata Salad Recipe
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.
Ingredients
- 1 large eggplant
- 2 cups arugula
- 6 (2 oz) burrata minis
- 2 tablespoons balsamic vinegar
- ⅛ teaspoon salt
Instructions
- First, preheat the oven to 350° F.
- 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!
Video
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.