Time for a summer salad with eggplant, burrata and honey mustard dressing! I love eggplant, but actually I often only prepare it in hot dishes. For example, curry or pasta. Eggplant is also delicious in a salad and combined with the burrata, this quick and vegetarian meal salad is a real flavor bomb.
Salad with eggplant and burrata
20 minutes
Is eggplant healthy?
The eggplant, also known as the "king vegetable," is a versatile vegetable that has found its way into cuisines around the world. With its deep purple color and unique shape, the eggplant not only adds beautiful color to dishes, but also offers an array of health benefits.
Eggplant is a good source of dietary fiber, vitamin C, vitamin K and antioxidants. It helps promote healthy digestion, lower cholesterol and strengthen the immune system. In addition, eggplant is low in calories, making it a great choice for volume nutrition or as a base for a healthy meal.
In terms of culinary possibilities, eggplant can be prepared in many ways. It can be grilled, baked, stewed or pureed into a creamy dip. Eggplant absorbs flavors easily and can be combined with various herbs and spices. This makes it a tremendously versatile vegetable. In this recipe, I baked the eggplant in the oven, but you can also grill it in the pan with this.
Salad with eggplant, burrata and honey mustard dressing
In this salad, I combine my two favorites: eggplant and burrata! Eggplant and burrata are a delicious combination of flavors and textures that go well together. There are several reasons why these two ingredients complement each other:
- Contrasting textures: burrata is a soft and creamy Italian cheese, while eggplant has a firm and meaty texture. Combining the creaminess of the burrata and the firmness of the eggplant creates an interesting textural variation in the dish.
- Flavor balance: eggplant naturally has a somewhat earthy and mild flavor, while burrata has a creamy and smooth taste. The mild flavor of burrata complements the earthy flavor of eggplant and provides a balanced taste experience.
- Harmony with other ingredients: eggplant and burrata go well with a variety of other ingredients. They can be combined with almost any ingredient. I chose a homemade honey mustard dressing with a slightly acidic flavor. This goes well with the creamy flavor of the burrata and the earthy flavor of the eggplant. I served this with corn salad, cucumber, pomegranate and pine nuts. A match made in heaven!
Looking for more recipes with eggplant? Then check out these noodle bowl with sticky eggplant or this curry with eggplant, veggie balls and rice.
What you need:
2
1 large or 2 small eggplants
2 handfuls of lamb's lettuce
1/2 cucumber
1 bulb of burrata
2 tbsp pine nuts
4 tbsp pomegranate seeds
1 tsp garlic powder
2 tbsp. mustard
1 tbsp. honey
1 lemon
fresh basil
salt and pepper
olive oil
What to do:
1
Preheat the oven to 200 degrees and line a baking sheet with baking paper.
2
Cut the eggplants horizontally into round slices about 0.5 cm thick. Spread them on the baking sheet and drizzle with olive oil, salt, pepper and the garlic powder. Slide into the oven for 15 minutes.
3
Meanwhile, dice the cucumber and mix with the corn salad in a bowl. Also toast the pine nuts in a dry skillet until golden brown. Keep everything aside for a moment.
4
Make the dressing by mixing the mustard with the honey and the juice of 1 lemon. Season with some salt and pepper, if necessary.
5
Divide the lettuce and cucumber among the plates and top with the eggplant, burrata, pine nuts and pomegranate seeds. Top with the dressing, fresh basil and a pinch of pepper.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
