Cut off the top of the eggplant to make a hat. Then empty the inside of the aubergine.
Put the empty eggplant in the oven for 20 minutes at 200 degrees.
Cut the pieces from the inside of the aubergine and fry them in the pan with oil for 15 minutes.
Leave the aubergine, removed from the oven, and the pieces to cool.
Once cold , mix the eggplant pieces with the burrata and the salad.
Then place the mixture inside the empty eggplant.
Slice thin strips of summer truffles above your preparation, just before serving.
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