Ingredients
1 medium eggplant, cut into 1-inch cubes
1 tbsp olive oil (for eggplant)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika
1 burrata ball (about 8 oz)
1 cup diced regular tomatoes
1–2 tbsp caramelized
1 tbsp olive oil (for dressing)
1 tsp balsamic vinegar
Fresh basil, for garnish
1. Roast the Eggplant
Toss eggplant with 1 tbsp olive oil, salt, pepper, and paprika.
Air fry at 400°F for 15–18 minutes, shaking halfway.
2. Cook the Onion Mildly
Slice onion thinly.
Toss with a little olive oil and a pinch of salt.
Caramelise on the stove for a sweeter flavour
3. Prep Tomatoes
Keep tomatoes fresh—just halve or dice them. Drizzle with 1 tbsp olive oil and balsamic (if using). Season lightly.
4. Assemble
Spread roasted eggplant on a plate.
Add the onion and fresh tomatoes on top.
Place burrata in the center and tear it open.
5. Finish & Serve
Drizzle with extra olive oil.
Sprinkle with basil or parsley.
Serve with crusty bread.
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1 Comment
Wow. So fresh.