This roasted eggplant is a flavorful low carb side dish that is loaded with juicy cherry tomatoes and creamy burrata!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
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!
- 1 lb eggplant, cut into chunks
- 4 tbs olive oil
- 2 tsp garlic paste
- ½ tsp dried oregano
- salt and pepper
- 1 cup cherry tomatoes
- 8 oz ball of burrata, drained
- finely sliced basil leaves, to garnish
- Preheat the oven to 350F.
- In a large bowl, combine olive oil, garlic paste, and dried oregano. Add the eggplant to the bowl and mix well.
- Transfer them to a baking dish, and season with salt and pepper. Roast for 15 minutes.
- 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.
- 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.
- Serve warm, garnished with black pepper and basil.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 4 Serving Size Quarter of the dish
Amount Per Serving Calories 350Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 45mgSodium 590mgCarbohydrates 12gNet Carbohydrates 8gFiber 4gSugar 5gProtein 14g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.