Eggplant & Burrata Filling

Shapes:

• Agnolotti & Agnolotti del Plin
• Cappelletti
• Caramelle
• Classic Ravioli

When picking eggplants, choose small ones as those will have thinner and more tender skin.

Ingredients

• 1½ pounds (680 grams) small globe, Italian, or Japanese eggplants
• 3 tablespoons (45 ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 garlic cloves, unpeeled
• 4½ ounces (125 grams) burrata
• ½ packed cup (10 grams) fresh basil leaves

Directions

1. Heat the oven to 450°F/230°C. Line a sheet pan with parchment paper.
2. Use a vegetable peeler to peel away a few strips of skin from the eggplants so you’re left with a zebralike pattern, then cut them into 1-inch pieces.
3. Toss the eggplant with the oil and season generously with salt and pepper. Transfer to the sheet pan and nestle the unpeeled garlic among the pieces.
4. Roast the eggplant until tender and caramelized, 30 to 35 minutes, stirring halfway through.
5. Let the eggplant cool completely; peel the garlic. Transfer both to the bowl of a food processor. Add the burrata and basil and pulse until smooth. Adjust seasoning to taste.
6. Transfer the filling to a bowl or piping bag and chill thoroughly before use.