Recipe for Prunier Oscietra caviar, creamy burrata and roast aubergine
Serves 3
Ingredients:
1 large aubergine
3 small burrata balls (125 g each)
50 g Prunier French Baeri or Oscietra caviar
100 g rocket
Method:
1) Wash the aubergine. Cut into slices around 1 cm thick.
2) Place on a baking tray lined with greaseproof paper.
3) Drizzle the olive oil evenly over all the slices and season with salt and pepper.
4) Bake for about twenty minutes. Once the aubergine is cooked and tender, place a few washed rocket leaves on top, then add one or two slices to the centre of a shallow dish.
Top with a little fresh, creamy burrata.
5) Slit the top of the burrata slightly. Top with a generous quenelle of Prunier Baeri or Oscietra caviar
Tip: when cooking, opt for caviar with stronger briny notes. The flavours will be more distinctive and blend better with the other ingredients.
Our recommendation:
From our selection of Prunier Baeri caviar, we'd go for Saint-James or Malossol caviar (our saltiest caviar).
From our selection of Prunier Oscietra caviars, we'd pick Classique Oscietra.