Spicy Chile-Honey Glazed Eggplant with Burrata and Greens

Name: Spicy Chile-Honey Glazed Eggplant with Burrata and Greens
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ lb Eggplant (1½ pounds eggplant, sliced into ½-inch-thick rounds); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil, divided); 1 tsp Table Salt (1 teaspoon table salt); ¼ cup Calabrian Chili (¼ cup jarred crushed Calabrian chiles); ¼ cup Honey (¼ cup honey); 6 cup Mixed Greens (6 cups (6 ounces) mesclun); 2 tsp Lemon Zest (2 teaspoons grated lemon zest plus 1 tablespoon juice); 8 oz Burrata (8 ounces burrata cheese, room temperature, cut into 1-inch pieces); ¼ cup Almond (¼ cup chopped toasted almonds); 0 pieces Sea Salt (Flake sea salt)

Broiled eggplant rounds glazed with a spicy Calabrian chile-honey mixture, served over mesclun greens with creamy burrata, toasted almonds, and lemon.

35 minItalian

Servings4

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Pescatarian
Halal

Steps

1Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and spray with vegetable oil spray. Toss eggplant with 1 tablespoon oil and table salt in large bowl and arrange in single layer on prepared sheet. Broil eggplant until softened and beginning to brown, 8 to 10 minutes.
2Combine Calabrian chiles and honey in small bowl. Reserve 4 teaspoons chile mixture for serving. Flip eggplant pieces; brush with remaining chile mixture; and continue to broil until eggplant tops are well browned, 7 to 10 minutes.
3Toss mesclun, lemon juice, and remaining 2 tablespoons oil in large bowl until evenly coated. Divide mesclun, eggplant, and burrata among 4 plates. Drizzle with reserved chile mixture and sprinkle with lemon zest, almonds, and sea salt. Serve.