Roasted eggplants and cherry tomatoes, topped with some fresh creamy burrata and crunchy garlic bread croutons.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Heat up the oven to 180°C.
In a bowl mix cherry tomatoes with olive oil and season with salt and pepper then place tomatoes onto baking tray and roast them until they crack and release the liquids.
In the meantime, slice the eggplant on round shapes, brush with olive oil and season with salt and garlic powder – grill the eggplants on both sides until soft and golden brown.
If you want garlic bread – brush bread slices with olive oil and roast until golden brown and crispy, crush it into small pieces (croutons).
Once all done, spread it on a big plate, rip the burrata with your hands and place pieces around the plate, drizzle with pesto and olive oil and sprinkle over croutons.
Preparing In The Kitchen
Heat up the oven to 180°C.
In a bowl mix cherry tomatoes with olive oil and season with salt and pepper then place tomatoes onto baking tray and roast them until they crack and release the liquids.
In the meantime, slice the eggplant on round shapes, brush with olive oil and season with salt and garlic powder – grill the eggplants on both sides until soft and golden brown.
If you want garlic bread – brush bread slices with olive oil and roast until golden brown and crispy, crush it into small pieces (croutons).
Once all done, spread it on a big plate, rip the burrata with your hands and place pieces around the plate, drizzle with pesto and olive oil and sprinkle over croutons.
