Fried Eggplant Toast with Burrata, Tomatoes and Tkemali
A delicious treat of grilled sourdough toast topped with creamy burrata, meaty fried eggplant, diced tomatoes in sweet and tart tkemali sauce, juicy pomegranate jewels and crunchy roasted pistachios.
Ingredients
- 4 pieces of sourdough bread
- 200 g burrata
- 1 small eggplant sliced
- 2 medium tomatoes peeled and chopped
- 2 tsp tkemali sauce
- 1 tbsp each pomegranate seeds and roasted pistachios
- 5 tbsp of olive oil divided
Instructions
- Sprinkle the slices of eggplant with salt and allow to sweat. Rinse and pat dry.
- Heat 2 tbsp of oil in a grill pan and fry the sourdough on both sides. Transfer to a plate to cool.
- Add more oil to the same pan and fry the eggplant for about 5 minutes on each side until softened. Let cool.
- Mix together chopped tomatoes, tkemali sauce and pomegranate seeds.
- To assemble, divide burrata into four parts and smear onto the toasts. Sprinkle with rock salt. Arrange slices of eggplant on top and scoop over the tomatoes. Finish off with roasted pistachios.
Notes
- You can use pine nuts instead of pistachios.
- Instead of tkemali, you can flavour the tomatoes with pomegranate molasses, minced garlic, chopped mint and dried chilies.