Roasted aubergine with burrata, basil and confit tomato

8
3 hours

Ingredients

Roasted aubergine

  • 2 aubergines, each weighing 300g
  • 50g of soy sauce
  • 100g of extra virgin olive oil
  • 1 tbsp of cornflour
  • peanut oil

Confit tomatoes

  • 8 cherry tomatoes
  • olive oil

Basil oil

  • 100g of basil leaves
  • 50g of extra virgin olive oil

To serve

  • 40g of burrata

Method

1
Preheat the oven to 180°C/gas mark 4
2
The day before serving, prepare the roasted aubergines. Peel the aubergines, then fry in a dash of peanut oil over a medium heat until golden brown. Leave to cool and drain a little on kitchen paper, then place on a baking tray and pierce holes all over the surface of the aubergines using a sharp skewer
  • 2 aubergines, each weighing 300g
  • peanut oil
3
In a small bowl, whisk together the soy sauce and oil until emulsified. Pour a third of the soy emulsion over the pierced aubergines and roast in the oven for 12 minutes
  • 50g of soy sauce
  • 100g of extra virgin olive oil
4
After this time, remove the aubergines from the oven and pour over half of the remaining emulsion. Return to the oven and cook for a further 12 minutes
5
Repeat with the remaining emulsion, removing the aubergines from the oven and coating in sauce. Return to the oven and cook for 12 minutes
6
Once cooked through, place a clean baking tray on top of the aubergines and press down using a weight or heavy object. Transfer to the fridge and leave to chill overnight until set
7
Preheat the oven to 100°C/gas mark ¼
8
The next day, prepare the confit tomatoes. Arrange the tomatoes on a baking tray and drizzle liberally with oil. Transfer to the oven and cook for 2 hours to dry out
  • 8 cherry tomatoes
  • olive oil
9
Meanwhile, remove the pressed aubergine from the fridge and pour any strained juice into a bowl. Skim off the oil, then whisk in a spoonful of cornflour and mix until the liquid thickens into a sauce. Set aside until required
  • 1 tbsp of cornflour
10
For the basil oil, place the oil and basil leaves in a blender and blitz for 10 minutes until thoroughly combined. Strain through a fine sieve or piece of muslin and set aside until ready to serve
  • 50g of extra virgin olive oil
  • 100g of basil leaves
11
Remove the confit tomatoes from the oven and set aside to cool, increasing the oven temperature to 180°C/gas mark 4
12
Slice the compressed aubergine into 8 even rectangles, discarding any trimmings. Brush the rectangles all over with the aubergine sauce and roast in the oven for 4 minutes
13
After this time, brush the baked aubergine in another layer of sauce and cook for a further 4 minutes, or until crisp
14
To serve, place a piece of roasted aubergine in the centre of each bowl and drizzle over the basil oil. Divide the burrata between plates, garnishing each with a confit tomato to serve
  • 40g of burrata