Eggplant Wedge & Burrata Side
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.
Eggplant Wedge & Burrata Side
Although I love burrata served in a classic way with just some tomato and basil and olive oil, I think it would be delicious with gooey roasted eggplant.
Serves:
2
Prep time:
15 minutes
Cook time:
30 minutes
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
Dressing
- ½ lemon, juiced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
METHOD
- Preheat the oven to 200℃.
- 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.
- Meanwhile, prepare the dressing by combining all ingredients in a bowl. Set aside.
- 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.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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