Charred Eggplant Tostadas Recipe
roasted tomato, sesame, lime, burrata
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Ingredients
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For Assembly
Method
Preparation
Roast the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplant into 1/2-inch rounds. Brush both sides with olive oil and sprinkle with salt. Place on a baking sheet and roast for 25-30 minutes, flipping halfway through, until charred and tender.
Make the Roasted Tomato Salsa
On a separate baking sheet, toss cherry tomatoes and garlic cloves with olive oil, salt, and black pepper. Roast in the oven for about 20 minutes until the tomatoes burst and are caramelized. Remove from oven, let cool slightly, and blend with lime juice and cilantro until desired consistency is reached.
Toast the Tortillas
In a skillet, lightly toast the tortillas over medium heat until crispy and golden brown on both sides. Remove from heat.
Assemble the Tostadas
On each toasted tortilla, place one or two slices of roasted eggplant, spoon the roasted tomato salsa on top, and add pieces of burrata cheese. Sprinkle with sesame seeds and serve with lime wedges.
