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Burrata on tomato sauce with fried eggplant and zucchini

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Ingredients for 4 servings:

  • 1 eggplant(s)
  • 1 zucchini
  • 1 bottle of tomatoes, pureed, approx. 700 ml
  • 4 balls of burrata
  • Herbs, Italian
  • 2 garlic cloves
  • salt and pepper
  • 4 basil leaves
  • Fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the zucchini and eggplant into small cubes. Fry in a pan with the garlic in a little fat. Season with salt and pepper. Meanwhile, heat the passata in a small saucepan and season with the herbs. Once both are warm, arrange on the plate as follows: First, create a mirror effect with the tomato sauce on the plate, then place the drained cheese in the center. Arrange the vegetables around the mozzarella and garnish with basil. Tip: We usually prepare a ciabatta at the same time to dip it in the sauce; it tastes great.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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