Burrata Recipe

Roast eggplant

Preheat oven to 425°F (220°C). Prick each eggplant several times with a fork. Place on a rimmed baking sheet and roast 35–45 minutes, turning once, until skin is blistered and flesh is very soft. Alternatively, char over a gas flame or on a hot grill until blackened and collapsed for a smokier flavor.

When cool enough to handle, halve the eggplants and scoop the flesh into a fine-mesh sieve or bowl. Drain 10 minutes to remove excess liquid, pressing gently.

In a food processor or blender, combine the drained eggplant flesh, garlic cloves (peeled), lemon juice, tahini, 2 tbs olive oil, ground cumin, smoked paprika (if using) and 1 tsp salt. Puree until smooth and creamy. Taste and adjust salt or lemon. If mixture is too thick, add 1–2 tbs water or olive oil to reach a spreadable consistency. Transfer to a serving bowl and keep warm or at room temperature.

Drain the soaked cashews. In a blender, combine green chilies (remove seeds for milder chutney), soaked cashews, cilantro, mint (if using), lime juice, 3 tbs water, cumin powder and 0.5 tsp salt.

Blend to a bright green, smooth but slightly textured chutney, scraping down sides as needed. Adjust salt, lime or water to achieve a spoonable consistency. Transfer to a small bowl and chill briefly if desired.

Heat a small skillet over medium heat. Add 2 tbs ghee or neutral oil. When hot, add mustard seeds and toast until they begin to pop (about 20–30 seconds).

Add urad dal (if using) and toast until golden, then add cashews and stir, cooking until cashews are golden-brown and fragrant, about 2–3 minutes.

Add curry leaves and fry briefly until crisp (they will sizzle and darken slightly), then add red chili flakes and 1/4 tsp salt. Remove from heat to avoid burning and set aside to cool slightly. Reserve some of the tempered cashew-curry mixture to scatter over finished dish.

On a serving platter or individual plates, spread a generous bed of the eggplant purée (about 1/4 cup per burrata). If using microgreens or arugula, arrange a small bed on each plate before spreading the purée.

Place a burrata ball on top of each smear of eggplant purée. Drizzle each burrata with about 1/2 tbs extra-virgin olive oil.

Spoon 1–2 tbs of the green chili-cashew chutney alongside or over each burrata, depending on your heat preference.

Spoon a generous pinch of the curry-leaf & cashew tempering over the burrata and around the plate so you have crunchy, aromatic bites with the creamy cheese.

Scatter cilantro leaves, finish with flaky sea salt and freshly cracked black pepper to taste. Serve immediately with crusty bread, crostini or crackers for spreading.