Description
A fusion of smoky Moroccan zaalouk and creamy Italian burrata served over crispy sourdough toast, this dish is an irresistible blend of bold and mellow flavors, perfect for brunch or light dinner.
Ingredients
Scale
- 2 medium eggplants, roasted and mashed
- 3 large ripe tomatoes, chopped
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt (or to taste)
- 2 tablespoons fresh parsley, chopped
- 4 slices sourdough bread
- 2 balls burrata cheese
Instructions
- Preheat your oven or grill pan to medium-high heat. In a skillet, warm olive oil and sauté minced garlic until fragrant.
- Add chopped tomatoes, salt, paprika, and cumin. Cook for 10 minutes until tomatoes break down.
- Stir in the mashed roasted eggplant and continue cooking for another 10 minutes until thick and jammy.
- Meanwhile, toast or grill sourdough slices until golden and crisp.
- Spread zaalouk over each toast slice, then tear burrata and place on top.
- Drizzle with olive oil, sprinkle parsley, and add flaky salt if desired. Serve warm.
Notes
- Let burrata sit at room temperature before serving for maximum creaminess.
- Use pre-roasted eggplant to cut down prep time.
- Adjust spice levels by adding a touch of harissa or chili flakes.
Nutrition
- Serving Size: 1 toast
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg
Keywords: zaalouk, burrata toast, Moroccan eggplant dip, brunch toast, vegetarian appetizer