Here’s a delicious way to enjoy a unique toast! Imagine biting into a golden, crispy sourdough toast topped with a smoky blend of eggplant and tomatoes, all finished with creamy burrata and a drizzle of olive oil. Sounds tempting, right? Let’s dive into how you can make this Zaalouk toast at home.
Ingredients:
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For the Zaalouk:
- 1 eggplant
- Olive oil and salt for seasoning
- One 14-ounce can of crushed tomatoes (San Marzano tomatoes are great if you have them)
- 6 cloves of garlic
- 2 teaspoons each of paprika and cumin
- 1/2 cup fresh parsley
- Optional: red pepper flakes for a bit of heat
- Salt, adjust to taste
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For the Toast and Toppings:
- Sourdough or Tuscan style bread, sliced
- Olive oil for grilling
- Fresh burrata
- Extra olive oil, salt, pepper, and herbs for topping
Instructions:
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Prepare the Eggplant:
- Preheat your oven to 400 degrees.
- Slice the eggplant in half lengthwise. Make small incisions in the flesh to tuck in the garlic cloves, ensuring they’re almost completely embedded.
- Drizzle the eggplant halves with olive oil and a sprinkle of salt. Roast them for 30-45 minutes until they’re very soft and the flesh easily separates from the skin.
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Make the Zaalouk:
- Once roasted, transfer the eggplant and garlic to a saucepan. Add the crushed tomatoes and spices.
- Mash everything together until you achieve a chunky yet somewhat smooth texture.
- Let it simmer for about 15 minutes, then stir in the fresh parsley and season it to your liking.
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Grill the Bread:
- Heat a skillet over medium heat and add a generous amount of olive oil.
- Place the bread slices in the skillet and cook until they’re golden and crispy on both sides.
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Assemble and Serve:
- Spread a generous amount of zaalouk on each toast.
- Add a piece of fresh burrata on top.
- Finish with a drizzle of olive oil and a sprinkle of herbs, salt, and pepper.
This dish is perfect for a hearty dinner and brings a touch of Moroccan-inspired flavors to your table. Enjoy your culinary creation and the wonderful blend of textures and tastes!
