Roasted Eggplant with Burrata and Tomatoes

This roasted eggplant is a flavorful low carb side dish that is loaded with juicy cherry tomatoes and creamy burrata!

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Confession: I *love* burrata. I also love balls of fresh mozzarella, but burrata is SO much better! Never heard of it? Read this:

I love to add it as a topping to vegetables, steak, pizza - and so much more. With this recipe I have cooked it with eggplant and tomatoes - which gives it a very Italian flavor profile. The combination of the super soft cheese and the roasted veggies is SO good!

How to Make Roasted Eggplant with Burrata and Tomatoes

In a large bowl, combine olive oil, garlic paste, and dried oregano.

Cut an eggplant into chunks and add them to the bowl. Mix well. Transfer them to a baking dish, and season with salt and pepper.

Roast in a preheated oven for 15 minutes, then add some cherry tomatoes. Stir to combine, adding a little extra oil if the eggplant is looking dry. 

Return to the oven for another 15 minutes or until the tomatoes start to burst. Tear apart a ball of burrata, and scatter it over the veggies. 

Place the dish back in the oven for just a few minutes to allow the burrata to warm through, then serve, garnished with black pepper and finely sliced basil leaves.

This recipe serves four, and it comes out as 8g net carbs. This might be too high for some of you on keto, so instead you could make it serve six and add a side salad!

📖 Recipe

StepAwayFromTheCarbs.com

Roasted Eggplant with Burrata and Tomatoes

3.88 from 8 votes

This roasted eggplant is a flavorful low carb side dish that is loaded with juicy cherry tomatoes and creamy burrata!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Net Carbs: 8

Calories: 350

Ingredients Equipment Method Nutrition

Ingredients

 

US CustomaryMetric

• 1 lb eggplant cut into chunks
• 4 tbs olive oil
• 2 teaspoon garlic paste
• ½ teaspoon dried oregano
• salt and pepper
• 1 cup cherry tomatoes
• 8 oz ball of burrata drained
• finely sliced basil leaves to garnish

Equipment

• Le Creuset Stoneware Rectangular Dish, 10.5 by 7-Inch, Caribbean

Step-by-Step Instructions

 

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1. Preheat the oven to 350F.
2. In a large bowl, combine olive oil, garlic paste, and dried oregano. Add the eggplant to the bowl and mix well.
3. Transfer them to a baking dish, and season with salt and pepper. Roast for 15 minutes.
4. Next, at add the cherry tomatoes. Stir to combine, adding a little extra oil if the eggplant is looking dry. Return to the oven for another 15 minutes or until the tomatoes start to burst.
5. Tear apart the burrata, and scatter it over the veggies. Place the dish back in the oven for just a few minutes to allow the burrata to warm through.
6. Serve warm, garnished with black pepper and basil.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 14gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 17gCholesterol: 45mgSodium: 590mgFiber: 4gSugar: 5gNet Carbs: 8g

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.