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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.

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

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

Find it online: https://cookedbymaya.com/zaalouk-toasts-with-burrata/