Burrata di Andria with Smoked Aubergine

Follow Chef Patron Francesco Mazzei recipe of Burrata di Andria with smoked aubergine and be sure to impress your guests without spending hours over a hot stove.

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


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.