Chef: Justine Schofield

Serves: 4 as a side or starter

Time: 20 minutes



80ml extra virgin olive oil

2 medium eggplants, peeled and cut into 1cm cubes

1 pinch cumin seeds

2 ripe truss tomatoes, peeled and diced

1 tbsp raisins, soaked and roughly chopped

1 tsp caster sugar

1 tbsp sherry vinegar

2 tbsp toasted pine nuts

1 handful of mint, finely chopped

1 handful of parsley, finely chopped

1 x burrata

1 pinch salt and pepper

Sourdough, to serve


Heat extra virgin olive oil in a medium sauté pan and add eggplant. Coat eggplant completely in the extra virgin olive oil and then season with salt and pepper and cumin seeds before cooking for 5 minutes or until golden. Now add the tomatoes and cook for a further 5-10 minutes with a ¼ cup of water from the burrata and the lid on. Add the caster sugar, raisins and sherry vinegar and mix through.


Remove from the heat and add the pine nuts and herbs. Place into a bowl and make an indent in the centre. Nestle in burrata. Serve warm with crusty bread or some more halved fresh tomatoes.

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