Burrata and Aubergines with Honey

Apulia's prized burrata is defined by its decadent, creamy core, but when unavailable, high-quality buffalo mozzarella bathed in double cream offers an equally luxurious experience. This dish balances the rich, milky velvet of the cheese against the earthy bitterness of grilled aubergines, elevated by a sharp yet floral honey glaze. It is a refined assembly of contrasting textures, originating from the sun-drenched landscapes of Puglia, where the interplay of sweet and sour is a culinary hallmark.

Unlock this recipe with Premium

This is one of Chef Mark's premium recipes — including every cookbook recipe, the meal planner and the foodie map.

Already premium? Sign in