Try this roasted eggplant with burrata and chili oil for a stunning vegetarian dish.

Roasted Eggplant with Burrata and Chili Oil

Roasted eggplant with burrata and chili oil is a simple yet surprising vegetarian main course, perfect for fans of Italian recipes. This dish combines high-quality ingredients and a stunning presentation. Whole roasted eggplants, soft with a slightly smoky flavor, meet the creamy freshness of burrata, contrasting with the crunch of toasted pine nuts. The habanero chili transforms into a spicy sauce with oil, vinegar, parsley, and tomato paste, adding a bold yet balanced touch. This creative, colorful recipe is further enlivened by the intense aroma of wild fennel. Serve roasted eggplant with burrata and chili oil for an original gourmet meat-free menu, or enjoy it as an appetizer!

Ingredients

• 2 large eggplants
• 200g burrata
• 2 tbsp olive oil
• 1 habanero chili
• 1 tbsp vinegar
• 1 tbsp tomato paste
• 1 tbsp parsley, chopped
• 2 tbsp pine nuts, toasted
• Salt to taste
• Wild fennel for garnish

Instructions

1. Preheat the oven to 200°C (392°F). Place the whole eggplants on a baking tray and roast for 40 minutes until soft.
2. While the eggplants are roasting, prepare the chili oil. Chop the habanero finely and mix with olive oil, vinegar, tomato paste, and parsley. Set aside.
3. Once the eggplants are done, let them cool slightly before slicing them open lengthwise. Place them on a serving plate.
4. Top each eggplant with burrata, allowing it to melt slightly over the warm eggplant.
5. Drizzle the chili oil over the eggplants and burrata.
6. Sprinkle with toasted pine nuts and garnish with wild fennel.

Total Time

Prep: 10 min | Cook: 40 min | Total: 50 min

Cuisine

Italian