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Zaalouk Toasts with Burrata
10 minutes
45 minutes
Yield: 4 servings
Steps
- Roast the eggplant. Cut it in half lengthwise and make small cuts to tuck the garlic cloves into for roasting. Drizzle with olive oil and salt and roast until the eggplant is super soft.
- Tomatoes and mash. Transfer that roasty goodness to a saucepan and add tomatoes and spices. Mash until you get a chunky-but-smooth-ish texture.
- Simmer for a bit and let all those flavors blend together. Add the parsley and season to taste.
- Grilled bread! Add some swizzles of olive oil to a heated pan and griddle it up until golden brown and toasty on both sides.
- Serve. Top your toasts with a smear of zaalouk and a hunk of fresh burrata. Drizzle with more olive oil, herbs, salt, and fresh cracked black pepper.
- Preheat the oven to 400 degrees.
- Cut the eggplant in half lengthwise. Make small cuts that allow you to tuck the garlic cloves into the eggplant so they are almost completely inside (so you can roast them without burning them).
- Drizzle the halves with olive oil and salt; roast for 30-45 minutes until the eggplant is super soft and pulls away from the skin easily.
- Transfer the eggplant and roasted garlic to a small saucepan; add tomatoes and spices. Mash with a potato masher or the back of a wooden spoon until you get a chunky-but-smooth-ish texture.
- Simmer for 15 minutes or so. Add the parsley and season to taste.
- For the grilled bread, heat a skillet over medium heat. Add a generous couple swizzles of olive oil (probably 2 tablespoons or so) and add your sliced bread to the pan. Cook until golden brown and toasty on both sides.
- To serve, top your toasts with a smear of zaalouk and a hunk of fresh burrata. Top with olive oil, herbs, salt and pepper.
Originally published at pinchofyum.com. Reproduced for personal collection.
