Ingredients

250 gr burrata
1 kg aubergine black
50 gr basil pesto
200 gr carasau bread
50 ml mosto cotto

Serves 4

Method

Charcoal grill or oven roast the whole aubergines until they are soft, put them in a bowl and cover with cling film or a tight lid and let them cool completely.

Cut the aubergines in half and scoop all the pulp out. Place this into a sieve or a colander and leave to drain overnight in the fridge. Blend the aubergine adding some marjoram and adjusting with salt.

Heat the oven to 180°C, drizzle the carasau bread with olive oil and salt and toast it for a couple of minutes.
Place the Burrata in a serving dish, add the aubergine, season with the basil pesto, drops of mosto cotto and finish with pieces of toasted carasau bread.