Is summer over yet? I don’t think so. I have always been complaining about summer in Scotland- which is not real summer indeed. But this year, it looks like the Scottish summer is never ending. Not complaining at all, I’m just waiting for some pumpkins!

We have been having some crazy weather and temperatures in the last few weeks. Like 18-17 degrees with no wind and a warm sun. Which is crazy. Some friends came over during the weekend and were just astonished. Same for us, to be honest. We were just hanging out having beers and eating outside, and everything just seemed so normal and warm, it was incredible.

So well, I’ve been thinking of making this super easy and tasty stuffed aubergine for a while now, and I believe this was just the perfect timing. I just want to draw the line between summer and autumn recipes with this one. Believe me, I am done after this. Pumpkins and crunchy leaves is everything I am craving right now.

“Summer has come and passed
The innocent can never last
Wake me up when September ends”
Green Day – Wake Me Up When September Ends

Burrata Explosion in an Aubergine

Baked Aubergine Filled with Burrata

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Prep Time 10

Cook Time 40

Course Main Course

Cuisine Italian

Servings 2 people

Equipment

oven tray
frying pan
sauce pot

Ingredients

1 can Passata
2 Aubergines possibly short and round
2 Burrata
to taste Salt, Pepper and Basil Leaves

Instructions

Start from the tomato sauce, warming up some olive oil in a sauce pan and pouring the passata. Add salt, pepper and basil and let it cook at low heat for about 1 hour.
In the meantime, cut the aubergines in half and empty them from the pulp. drizzle some olive oil and salt and bake them for about 30 minutes at 180C.
Cut the aubergine pulp into squares and cook for 10-15 minutes in a frying pan, season with some salt and pepper.
Take out the aubergines from the oven, drain the burrata and carefully place it in the middle of the aubergine's bottom part. cover with the top and bake for further 10 minutes.
Make a tomato sauce bed on the plate, add some aubergine pulp and place the stuffed aubergine in the middle. Season with salt, pepper and basil. Enjoy!