Cooked - Burnt Eggplant - Italian Edition

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Burnt Eggplant - Italian Edition

1.0

2 eggplants

Salt

1 cup basil (packed)

2 tbsp pine nuts

1 small garlic clove

4 tbsp olive oil

2 tbsp finely grated parmesan

200 g yoghurt

3 tbsp pesto

Leaves from 6 stems fresh oregano, finely chopped

¼ cup olive oil

2 garlic cloves, finely minced

Zest of 1 small lemon

Dash of honey

Salt & pepper

1 burrata, torn into pieces

6 anchovies, finely chopped (patted dry)

Small basil leaves (about 2 stems)

Neutral oil

Pierce eggplants all around with a fork.
Char over open flame, or roast at very high heat until fully soft.
Peel, season with salt, and let rest while you prepare everything else.
Crush garlic with salt, add pine nuts and work into a rough paste.
Add basil and pound until broken down but still textured.
Mix in parmesan, then slowly add olive oil until thick, not runny.
Taste and adjust salt.
Mix yoghurt and pesto and set aside.
Mix oregano gremolata ingredients together and taste for salt and pepper.
Fry basil in neutral oil for ~30 seconds until just crisp, still green.
Drain on paper towel and season with a little salt.
Spread pesto yoghurt on a plate.
Place eggplant on top and gently open it up.
Spoon over gremolata generously.
Add burrata, then anchovies.
Finish with crispy basil.
Serve and enjoy

Course🍤Appetizer

Diets🥩Carnivore...

Category🥟Appetizer

Cuisine🇮🇹Italian

Occasions🤝Gathering🎊Party

Season☀️Summer

DifficultyMedium ⏰ 45m

Created 7 weeks ago

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