Neapolitan Stack with Roasted Eggplant, Tomato and Burrata

[the_cooking_mom]

Вчера сделала. Очень вкусная закуска! Баклажаны с бурратой изумительно сочитаются. Помидоры тоже хорошо, но можно и без них.

4 tablespoons Filippo Berio olive oil plus extra for drizzling

1/4 teaspoon salt

1 medium eggplant, washed, dried, stemmed and cut into eight 1/4-inch thick rounds

2 large beef steak tomatoes, each cut into 4 thick slices

2 balls fresh burrata, each cut in half

Fresh basil leaves, shredded

Coarse sea salt
Directions

Preheat the oven to 350°F.

Pour the olive oil into a medium size bowl and stir in the salt. Add the eggplant slices and toss them in the oil. Transfer them to a non stick baking sheet, arranged in a single layer.

Bake them in a preheated oven until they begin to brown.

Arrange one eggplant slice on each of 4 salad dishes. Add a tomato slice and repeat with another eggplant and tomato slice. Top with a slice of the burrata and a sprinkling of basil.

Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.

This recipe is featured on show 2420 - All about Burrata.

Источник: https://www.ciaoitalia.com/seasons/season-2400/episode-2420/neapolitan-stack-with-burrata