Recipe by Angelo Sabatelli: Roasted eggplant, cherry tomatoes, basil, and burrata

Ingredients for 4 people

2 pieces of eggplant (300 g each)
50 g of soy sauce
100 ml of extra virgin olive oil
4 confit cherry tomatoes
50 ml of basil oil
40 g of burrata stracciatella

Method

Blanch 100 g of basil leaves, cool them down, squeeze them, put them in the Thermomix with 50 ml of extra virgin olive oil, and blend at maximum speed for 2 minutes, then set the temperature to 60°C and blend for another 10 minutes at speed 4. Strain through a cloth and store.

Peel the eggplants and fry them whole in peanut oil. When they are golden, drain them on paper towels, place them in a baking dish, and pierce them all over the surface with a skewer.

Drizzle the eggplants with 1/3 of the emulsion made with the extra virgin olive oil and soy sauce and bake at 180°C for about 12 minutes. Then, turn the eggplants over, drizzle them again with the emulsion, and bake for another 12 minutes. Repeat a third time. Remove from the oven and place them on a baking sheet with a weight pressing gently until they reach a 3 cm thickness. Let them set and cool in the fridge overnight.

Collect the juice from the eggplants and the cooking oil that remains in the baking dish in a saucepan, and put it in the blast chiller. When the oil solidifies, remove it and collect the juice. Bring to a boil and thicken with a little cornstarch. This sauce will be used to glaze the eggplant.

Cut the eggplant into 4 rectangular shapes, brush them with the sauce, and bake at 180°C for 4 minutes. Glaze and bake again, then finally remove from the oven and glaze one last time.