Zaalouk Toasts with Burrata

There’s something incredibly comforting about the way smoky, spiced eggplant melts into a tangy tomato base, especially when it’s paired with creamy burrata and golden, crunchy sourdough. This Zaalouk Toast with Burrata is the kind of dish that feels like a warm afternoon sunbeam—soft, layered, and quietly captivating. It’s where rustic Moroccan flavors meet a creamy Italian twist, and trust me, it’s worth every bite.

Behind the Recipe

This recipe was born from one of those lazy weekends where the fridge had a few treasures left over and curiosity took over. I had some roasted eggplants, a bowl of zaalouk from the night before, and half a burrata that needed love. Grilled sourdough was the natural stage, and with that first bite, the contrast of textures and flavors was an unexpected masterpiece. This recipe became my go-to whenever I wanted something that felt indulgent, yet grounded in earthy, honest ingredients.

Recipe Origin or Trivia

Zaalouk is a traditional Moroccan salad made with eggplants, tomatoes, garlic, and warm spices like cumin and paprika. It’s often served as a side dish or dip, typically with warm bread. It’s smoky, silky, and packed with flavor. In contrast, burrata hails from Italy—Puglia, to be specific—and is known for its rich, creamy interior. Bringing the two together in one dish is like a cultural crossroads on a slice of toast: unexpected, yet seamless.

Why You’ll Love Zaalouk Toasts with Burrata

You’re going to find yourself craving this more than once. Here’s why:

Versatile: Serve it for brunch, lunch, or a quick appetizer. It fits every mood and moment.

Budget-Friendly: Simple, everyday ingredients make this a luxe dish without the hefty price tag.

Quick and Easy: With pre-made zaalouk or roasted veggies, this comes together in minutes.

Customizable: Add herbs, spices, or even a drizzle of honey if you’re feeling adventurous.

Crowd-Pleasing: It’s creamy, smoky, and crunchy all at once—everyone finds something to love.

Make-Ahead Friendly: Prepare the zaalouk in advance and just toast and top when ready to serve.

Great for Leftovers: Extra zaalouk? Use it on pasta, grilled meats, or as a dip.

Chef’s Pro Tips for Perfect Results

Let me tell you, a few small tweaks can really elevate this dish:

1. Char the eggplants properly: Roast them until their skin is blistered and the flesh is soft. That smokiness is the soul of zaalouk.
2. Use day-old sourdough: It grills better, giving you the perfect crunchy base without turning soggy.
3. Let burrata sit at room temp: This brings out its full creaminess when it hits the warm toast.
4. Don’t rush the zaalouk: Let the tomatoes cook down fully until thick and jammy.
5. Finish with olive oil and herbs: That final drizzle and sprinkle of parsley brightens everything.

Kitchen Tools You’ll Need

You won’t need a fancy setup—just a few basics:

Cast iron skillet or grill pan: To get that perfect toast on your sourdough.

Mixing bowls: For combining the zaalouk ingredients.

Sharp knife: For slicing eggplants and tomatoes evenly.

Wooden spoon: Helps break down the eggplant and stir the mixture.

Toaster or oven: To warm or grill your bread slices.

Ingredients in Zaalouk Toasts with Burrata

Every layer brings flavor and purpose. Here are the essentials:

1. Eggplant: 2 medium, roasted and mashed. This forms the rich, silky base of the zaalouk.
2. Ripe Tomatoes: 3 large, chopped. They bring sweetness and acidity.
3. Garlic: 3 cloves, minced. Adds depth and bold aroma.
4. Olive Oil: 3 tablespoons. Used for cooking and drizzling for flavor.
5. Paprika: 1 teaspoon. Gives warmth and color.
6. Ground Cumin: 1 teaspoon. Adds earthy, smoky notes.
7. Salt: 1 teaspoon, or to taste. Brings all the flavors into balance.
8. Fresh Parsley: 2 tablespoons, chopped. Brightens the dish.
9. Sourdough Bread: 4 slices. Toasted to perfection and ready to carry the toppings.
10. Burrata Cheese: 2 balls. Creamy, rich, and irresistibly luscious.

Ingredient Substitutions

You can make small swaps without losing the magic:

Eggplant: Use zucchini for a lighter, less smoky alternative.

Burrata: Try fresh mozzarella or ricotta for a more accessible option.

Sourdough: Use ciabatta or baguette slices instead.

Paprika: Smoked paprika brings a deeper flavor if you prefer.

Fresh Parsley: Cilantro or mint gives a fun twist.

Ingredient Spotlight

Eggplant: The heart of zaalouk, it brings a velvety texture and slightly smoky flavor that holds everything together.

Burrata: This creamy cheese adds contrast with its cool, rich texture, balancing the warmth and spice of the zaalouk.

Instructions for Making Zaalouk Toasts with Burrata

Get ready, because this comes together fast and beautifully. Here’s how to build the ultimate toast.

1. Preheat Your Equipment: Set your oven or grill pan to medium-high heat. Preheat a skillet with a drizzle of olive oil.
2. Combine Ingredients: In a skillet, add olive oil and sauté the garlic. Then add chopped tomatoes, salt, paprika, and cumin. Let it cook down for 10 minutes. Stir in mashed roasted eggplant and cook for another 10 minutes, stirring occasionally.
3. Prepare Your Cooking Vessel: While the zaalouk is cooking, toast or grill the sourdough slices until golden and crisp.
4. Assemble the Dish: Spread a generous spoonful of zaalouk onto each toast. Tear burrata and place it right on top.
5. Cook to Perfection: There’s no additional cooking here, but let the warm zaalouk slightly melt into the creamy burrata.
6. Finishing Touches: Drizzle olive oil, sprinkle chopped parsley, and add a pinch of flaky salt if you like.
7. Serve and Enjoy: Plate and serve immediately while the toast is warm and the cheese is melty.

Texture & Flavor Secrets

What makes this toast unforgettable is the contrast. You’ve got the crunch from grilled sourdough, the silky softness of roasted eggplant, the jammy texture from tomatoes, and the luxurious creaminess of burrata. Add in the warm spices and bright herbs, and each bite becomes a beautiful harmony of bold and gentle notes.

Cooking Tips & Tricks

Don’t stress, this recipe is incredibly forgiving. Still, here are a few tips:

• Use roasted or grilled eggplant for the deepest flavor.
• If your tomatoes are watery, simmer longer to concentrate the sauce.
• Slightly warm the burrata in your hands before tearing—it spreads more easily.
• Always toast the bread just before serving to keep it crisp.

What to Avoid

Let’s keep this dish in top shape. Watch out for these:

• Undercooked eggplant: It should be fully soft and mashed, not chewy.
• Watery zaalouk: Cook down the tomatoes enough to avoid soggy toast.
• Cold burrata straight from the fridge: It can mute the creamy experience.
• Overloaded toast: A balanced amount lets each element shine.

Nutrition Facts

Servings: 4
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

The zaalouk can be made up to 3 days in advance and stored in the fridge. Just reheat before assembling the toast. Grilled bread is best fresh, but you can prep it a few hours ahead. Burrata should be added fresh when serving. Leftover zaalouk can also be frozen for up to a month.

How to Serve Zaalouk Toasts with Burrata

Serve these as part of a brunch board, alongside a fresh green salad or even next to a bowl of soup. They also make a wonderful light dinner when paired with a glass of mint tea or a citrusy sparkling drink.

Creative Leftover Transformations

Got leftovers? Don’t let them go to waste.

• Toss the zaalouk with pasta for a quick smoky sauce.
• Use as a spread for veggie sandwiches or wraps.
• Add a spoonful on top of grilled chicken or fish.

Additional Tips

• Add a splash of lemon juice for extra brightness.
• Try a drizzle of chili oil for a bit of heat.
• Toast nuts like pine nuts or almonds and sprinkle on top for crunch.

Make It a Showstopper

Presentation counts. Tear the burrata open just slightly for that dramatic creamy reveal. Drizzle with your best olive oil, sprinkle herbs with purpose, and maybe add a pinch of Aleppo pepper for a pop of color.

Variations to Try

• Spicy Harissa Zaalouk: Add a teaspoon of harissa paste for some fire.
• Lemon Zest & Mint: Brighten it up with citrus and fresh mint leaves.
• Grilled Veggies Mix: Add zucchini or bell peppers for extra layers.
• Herbed Ricotta Swap: Use ricotta mixed with lemon zest and herbs instead of burrata.
• Za’atar Crunch: Sprinkle za’atar seasoning over the toast for Middle Eastern flair.

FAQ’s

Q1: Can I use canned tomatoes instead of fresh?
A1: Absolutely. Just make sure to simmer longer to remove excess moisture.

Q2: What’s the best bread to use?
A2: Sourdough is perfect, but rustic country loaves or ciabatta work great too.

Q3: Is there a vegan alternative to burrata?
A3: Yes, cashew cream or vegan mozzarella are tasty options.

Q4: Can I make this gluten-free?
A4: Swap the bread for your favorite gluten-free option.

Q5: How do I roast eggplant perfectly?
A5: Pierce with a fork, roast whole at 400°F until collapsed and blistered, about 40 minutes.

Q6: Is this dish served warm or cold?
A6: Best served warm, especially with melty burrata and crispy toast.

Q7: Can I make mini versions for parties?
A7: Definitely. Use baguette slices and serve as crostini.

Q8: Does zaalouk freeze well?
A8: Yes, cool it fully and freeze in a sealed container for up to a month.

Q9: Can I use other cheeses?
A9: Fresh mozzarella or soft goat cheese make good swaps.

Q10: What herbs work well as garnish?
A10: Parsley, mint, or basil all add a nice fresh finish.

Conclusion

Zaalouk Toasts with Burrata is one of those dishes that feels both homey and elevated. The mix of cultures, textures, and simple ingredients turns into something unforgettable. Whether you’re entertaining or just treating yourself, this recipe brings something special to the table. Give it a try, and let it surprise you.

Print