• 4 persons

  • 50 minutes

Roasted Nasu aubergine with sweet onion,


Nasu compote

  1. Bake aubergines in the oven for 45 minutes at 180 degrees.
  2. Slice the aubergines in half.
  3. Scoop the flesh and juices out of the skin.
  4. Chop the aubergines and garlic with a sharp knife to make a tartare. Mix in the extra virgin olive oil and season with the shallots and salt and pepper from a grinder.

Dressing the plate:

  1. Spoon the aubergine compote onto the middle of the plate and place the sweet onion pieces at the centre.
  2. Place a mozzarella burrata half and the grilled Nasu aubergine on top. Finish with water cress, salt, pepper and extra virgin olive oil.


  • 2 roasted sweet onions cut into four pieces
  • 2 burrata mozzarella balls
  • 16 slices grilled Nasu aubergine
  • For the compote

  • 2 Nasu aubergines
  • 2 garlic cloves, boiled

  • 60 ml extra virgin olive oil

  • 1 tbsp shallot, finely chopped

  • Ground pepper from grinder

  • Salt for seasoning