Appetizer

Burrata en Croûte with Charred Eggplant Caponata, Crispy Capers & Black Olive Dust

Name: Burrata en Croûte with Charred Eggplant Caponata, Crispy Capers & Black Olive Dust
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings
Ingredients: 8 oz burrata (2 balls of 4 oz each), very cold; 8 sheets phyllo dough; 6 tbsp butter, melted; 2 medium eggplants (1 lb), cut into 3/4-inch cubes; 1/2 cup cherry tomatoes, halved; 1/4 cup Castelvetrano olives, pitted & halved; 3 tbsp capers, rinsed; 3 tbsp pine nuts, toasted; 2 tbsp golden raisins; 3 tbsp red wine vinegar; 1/4 cup olive oil (divided); 1 shallot, minced; 3 cloves garlic, minced; 10 fresh basil leaves; 1 egg, beaten (for egg wash); Fleur de sel; Cracked pepper

A whole ball of burrata is wrapped in phyllo and sealed with egg wash, then oven-baked until the pastry shatters with a single spoon strike—revealing molten cream inside. It rests atop a jeweled eggplant caponata (eggplant, tomatoes, olives, capers, pine nuts, raisins, vinegar) that has been charred in a hot pan for deep, bitter-sweet depth. Crispy capers, black olive powder, and basil oil complete this Sicilian-inspired love letter.

673cal 17gprotein 37gcarbs 55gfat 35min prep 45min cook 4serves

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