Zaalouk Toasts with Burrata

I love making these Zaalouk Toasts with Burrata when I want something bold, creamy, and full of Mediterranean flavor. Smoky eggplant and tomato zaalouk is spread over crispy toasted bread and topped with rich, fresh burrata for a beautiful balance of textures.

Why You’ll Love This Recipe

I enjoy how this recipe feels both rustic and elegant at the same time. The zaalouk brings deep, smoky flavor with warm spices, while the burrata adds a cool, creamy contrast. I can serve it as an appetizer, light lunch, or even part of a brunch spread. It’s simple to prepare but looks impressive on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 medium eggplants

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 2 medium tomatoes, finely chopped (or 1 cup canned crushed tomatoes)

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon chopped fresh parsley

• 1 tablespoon chopped fresh cilantro

• 1 loaf rustic bread, sliced

• 2 balls burrata cheese

• Extra olive oil for drizzling

Directions

1. I roast the eggplants at 400°F for about 30–35 minutes until soft and slightly charred. Once cooled, I scoop out the flesh and roughly chop it.

2. In a skillet, I heat olive oil over medium heat and sauté the minced garlic until fragrant.

3. I add the chopped tomatoes, cumin, paprika, salt, and pepper, and let the mixture simmer for about 8–10 minutes.

4. I stir in the chopped eggplant and cook for another 5–7 minutes, stirring occasionally, until the mixture thickens.

5. I remove the skillet from heat and stir in fresh parsley and cilantro.

6. I toast the bread slices until golden and crisp.

7. I spread a generous layer of zaalouk on each toast.

8. I top each piece with a portion of burrata and drizzle lightly with olive oil before serving.

Servings and timing

This recipe makes about 6–8 toasts, serving 4 people as an appetizer.

I usually spend around 15 minutes preparing the ingredients and about 35–40 minutes cooking and assembling. In total, I have everything ready in about 50–55 minutes.

Variations

I sometimes grill the eggplant instead of roasting it for a deeper smoky flavor. If I want a little heat, I add a pinch of cayenne or red pepper flakes to the tomato mixture. I also enjoy adding a drizzle of balsamic glaze or a sprinkle of toasted pine nuts for extra richness and texture.

storage/reheating

If I have leftovers, I store the zaalouk separately in an airtight container in the refrigerator for up to 4 days. I keep the burrata and bread separate for best results.

To reheat, I gently warm the zaalouk in a skillet over low heat. I toast fresh bread before assembling and add burrata just before serving for the best texture.

FAQs

What is zaalouk?

Zaalouk is a Moroccan eggplant and tomato dip or salad made with olive oil, garlic, and warm spices like cumin and paprika.

Can I make the zaalouk ahead of time?

Yes, I often prepare it a day in advance. The flavors deepen as it rests in the refrigerator.

What can I use instead of burrata?

If I don’t have burrata, I use fresh mozzarella or ricotta for a similar creamy effect.

Can I serve this cold?

Yes, I can serve the zaalouk at room temperature or slightly chilled, though I prefer it slightly warm with cool burrata on top.

Is this recipe vegetarian?

Yes, this recipe is completely vegetarian as written.

Conclusion

I love how these Zaalouk Toasts with Burrata combine smoky, spiced vegetables with creamy cheese and crisp bread. The flavors are vibrant and satisfying, making this recipe one I turn to whenever I want something unique, comforting, and full of character.

Zaalouk Toasts with Burrata

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Smoky Moroccan-style eggplant and tomato zaalouk spread over crispy toasted bread and topped with creamy burrata for a bold, elegant, and flavor-packed appetizer or light meal.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 toasts (serves 4 as appetizer)
• Category: Appetizer
• Method: Roasting and Stovetop
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 medium tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 loaf rustic bread, sliced
• 2 balls burrata cheese
• Extra olive oil for drizzling

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Instructions

1. Preheat the oven to 400°F (200°C). Roast the eggplants for 30–35 minutes until soft and slightly charred. Let cool, then scoop out and roughly chop the flesh.
2. Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant.
3. Add chopped tomatoes, cumin, paprika, salt, and black pepper. Simmer for 8–10 minutes.
4. Stir in the chopped eggplant and cook for another 5–7 minutes, stirring occasionally, until thickened.
5. Remove from heat and stir in fresh parsley and cilantro.
6. Toast the bread slices until golden and crisp.
7. Spread a generous layer of zaalouk on each toast.
8. Top each piece with burrata and drizzle lightly with olive oil before serving.

Notes

• Grilling the eggplant instead of roasting adds deeper smoky flavor.
• Add cayenne or red pepper flakes for heat.
• Drizzle balsamic glaze or sprinkle toasted pine nuts for extra richness.
• Store zaalouk separately from bread and burrata for best texture.
• Serve zaalouk warm or at room temperature with fresh burrata added just before serving.

Nutrition

• Serving Size: 2 toasts
• Calories: 380 kcal
• Sugar: 6 g
• Sodium: 420 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 6 g
• Protein: 12 g
• Cholesterol: 40 mg