Roasted Eggplant & Peppers with Burrata
Deliciously spiced roasted vegetables served with creamy burrata - the perfect appetizer for entertaining!
Equipment
- Oven
- Cutting Board
- Chef's knife
- 2 Large baking sheets second baking sheet optional for more space
- Tinfoil for baking; sub parchment paper or silicone baking sheets
Ingredients
Ingredients:
- 1 large Eggplant diced
- 1 large Red bell pepper roughly sliced
- 3 cloves Garlic minced
- Olive oil for roasting vegetables
- 1/3 cup Fresh parsley or cilantro finely chopped
- 2 balls Burrata cheese
- 1 medium Lemon zest and juice
Spices:
- 1.5 tsp Sumac
- 2 tsp Garlic powder
- 2 tsp Cumin
- Salt and pepper
Instructions
- Preheat oven to 375°F.
- Roughly slice a bell pepper into 3-5 big pieces.
- Cube the eggplant and season it with a generous glug of olive oil, and add the sumac, garlic powder, cumin, salt, and pepper.
- Mix together well until eggplant pieces are evenly coated in seasonings.
- Line a baking sheet with foil and space the eggplant and bell pepper pieces in a single layer. If one baking sheet isn't enough, place the bell pepper slices on a separate sheet.
- Drizzle bell pepper with olive oil, and lightly season with salt and pepper.
- Bake both vegetables at 375°F for 25-30 mins, mixing the eggplant and flipping the pepper slices halfway. Once the eggplant pieces are crispy and can be pierced easily with a fork and the bell pepper slices are soft and golden, take them out of the oven and wait for a few minutes for both to cool.
- Once cooled, dice the roasted bell pepper into small pieces and add them to a bowl with the roasted eggplant pieces.
- Add 1 lemon worth of zest, 1/2 lemon worth of juice, the fresh chopped herbs, and salt and pepper to taste. Mix everything together well.
- Plate the mixture in a spacious bowl, make room for the fresh burrata balls in the middle. Add fresh cilantro or parsley on top. Garnish with more lemon zest and cracked black pepper if desired.
Notes
Taste and adjust seasonings as needed as you cook.