Appetizer

Melanzane Ripiene in Cartoccio with Burrata, Pine Nut Cream & Pomegranate Arils

Name: Melanzane Ripiene in Cartoccio with Burrata, Pine Nut Cream & Pomegranate Arils
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 large globe eggplant, cut lengthwise into 4 thin slices; 150g burrata cheese; ¼ cup toasted pine nuts; 2 cloves garlic, thinly sliced; 1 anchovy fillet; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh basil; ¼ cup pomegranate arils; 2 tablespoons pomegranate molasses; 1 lemon, halved; Sea salt and cracked pepper to taste; Fleur de sel for garnish

Tender eggplant slices stuffed with creamy burrata cheese and toasted pine nut bagna cauda, then sealed in parchment and steamed until the cheese just melts. The parcel opens at table to reveal pomegranate arils glistening atop the filling, with a drizzle of warm pine nut cream and basil oil.

624cal 19gprotein 35gcarbs 52gfat 18min prep 22min cook 2serves

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