Roast Eggplant with Yellow Tomatoes & Burrata

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5m prep

40m cook

2 servings

Difficulty: Easy


  • 1 x Eggplant Long from Holland
  • 1 x Peeled Yellow Tomatoes Tin
  • 1 x Burratina Smoked Cheese in Tray 100g x 2pcs
  • 1 x Lingue di Suocera Classic
  • 1 x Parmigiano Reggiano PDO Cubes Tin
  • Basil Leaves
  • Extra Virgin Olive Oil
  • Crushed Black Peppercorn
  • Sicilian White Salt


  1. Peel the eggplant skin and place it on a baking tray.
  2. Season it with some extra virgin olive oil, black pepper & salt.
  3. Put the seasoned eggplant in the oven at 180 degrees for about 40 minutes.
  4. Once the eggplant is ready, place baking paper on top of it and place the tray lightly and remove to give it a nice shape.
  5. Add extra virgin olive oil and basil on top, and let it infuse
  6. Take the yellow cherry tomatoes in a bowl and add extra virgin olive oil, salt, and some basil, mix & mash it well and keep it aside
  7. Take the burrata on a tray, cut it into half and drizzle some olive oil
  8. Now for the plating, place the eggplant on a plate and put the seasoned yellow tomato on top of it. Carefully place burrata on top and garnish with basil leaves and shavings of Parmigiano Reggiano PDO. Add delicious Lingue di Suocera to bring a tasty crunch to this creamy delicacy.

Buon Appetito!


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