Description
Moroccan-inspired eggplant zaalouk spread served over crispy rustic toast and topped with creamy burrata cheese. Perfect as an elegant appetizer or shareable snack.
Ingredients
1 medium eggplant
2 tablespoons olive oil
1 teaspoon salt, plus more to taste
1 (14-ounce) can crushed tomatoes
6 garlic cloves
2 teaspoons paprika
2 teaspoons ground cumin
1/2 cup fresh parsley, finely chopped
1/4 teaspoon red pepper flakes (optional)
4–6 slices rustic bread
2 tablespoons olive oil (for toasting)
8 ounces fresh burrata cheese
1 tablespoon olive oil (for topping)
Salt, to taste
Black pepper, to taste
Extra fresh herbs for garnish (optional)
Instructions
1. Preheat the oven to 400°F.
2. Slice the eggplant in half lengthwise and make small slits in the flesh. Tuck the garlic cloves inside the cuts so they are mostly covered.
3. Place the eggplant halves on a baking sheet, drizzle with olive oil, and sprinkle with salt.
4. Roast for 30–45 minutes until the eggplant is very soft and the flesh easily separates from the skin.
5. Scoop the roasted eggplant and garlic into a saucepan and add crushed tomatoes, paprika, cumin, and salt.
6. Mash the mixture with a potato masher or spoon until slightly chunky but spreadable.
7. Simmer over medium-low heat for about 15 minutes, stirring occasionally, then stir in chopped parsley.
8. Heat a skillet with olive oil and toast the bread slices until golden and crisp.
9. Spread warm eggplant zaalouk over each toast.
10. Top with burrata pieces, drizzle with olive oil, and finish with salt, pepper, and fresh herbs.
Notes
For deeper flavor, the zaalouk can be made a day ahead and reheated before serving.
Use sturdy rustic bread like sourdough or country loaf so the topping holds well.
Add lemon zest or chili oil for a brighter or spicier finish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizers & Snacks
- Method: Roasting and stovetop simmering
- Cuisine: Moroccan-inspired