Zaalouk Toasts with Burrata

Shared by Miso

Zaalouk toast for all! Golden crisp sourdough toasts topped with a smoky eggplant and tomato mixture, plus creamy burrata and olive oil drizzles over it all.

Nutrition

• eggplant
  1 pcs
• olive oil
  ml
• salt
  pinch
• crushed tomatoes
  400 g
• garlic
  6 pcs
• paprika
  2 tsp
• cumin
  2 tsp
• parsley
  0.5 cup
• red pepper flakes
  pinch
• bread
  4 pcs
• burrata
  200 g
• pepper
  pinch

Instructions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Cut the eggplant in half lengthwise. Make small cuts that allow you to tuck the garlic cloves into the eggplant.

3. 3

   Drizzle the halves with olive oil and salt; roast for 30-45 minutes until the eggplant is super soft.

4. 4

   Transfer the eggplant and roasted garlic to a small saucepan; add tomatoes and spices. Mash until you get a chunky-but-smooth-ish texture.

5. 5

   Simmer for 15 minutes. Add the parsley and season to taste.

6. 6

   Heat a skillet over medium heat with olive oil. Cook the sliced bread until golden brown and toasty on both sides.

7. 7

   Top your toasts with a smear of zaalouk and a hunk of fresh burrata. Garnish with olive oil, herbs, salt, and pepper.