Baked eggplant with burrata and vegetable filling
A source of fiber and antioxidants, this dish supports heart health and improves digestion. Creamy burrata and fragrant herbs give it a rich flavor, making it perfect for a light dinner.
Preparing the eggplant
Cut the eggplant (1 piece) in half lengthwise and make crosswise cuts in the flesh. Sprinkle it with salt, then brush it with olive oil.
Bake the eggplant in a preheated oven at 250 degrees for 20-25 minutes until golden brown.
Vegetable filling
Heat a little olive oil (1 tbsp) in a pan.
Add finely chopped garlic (2 cloves) and shallot (1 piece). Sauté them over medium heat for a minute until fragrant.
Then add chopped bell peppers (2 pieces) and continue to sauté for another minute.
After that, add chopped tomatoes (2 pieces) and thyme leaves or chopped parsley, seasoning the mixture with salt and black pepper to taste.
Sauté everything together for a few more minutes until the excess liquid evaporates.
Combining the dish
When the eggplant is ready, place it on plates. On each half, add a burrata (1 piece) and gently crush it with a fork to spread it evenly across the surface.
Then cover with the vegetable filling, sprinkle with grated parmesan (2 tbsp) and toasted pine nuts (2 tbsp).
Finish the dish with a garnish of fresh basil leaves.
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