Eliche with burrata and aubergines

A delicious, aromatic vegetarian first course. A dish with a simple but captivating taste, where the creaminess of the burrata blends with the crunchiness of the aubergines.

35 min.


  • 360g Eliche N° 56 Agnesi
  • 400ml tomato passata
  • 240g aubergines
  • 4 tbsp. of burrata
  • 1 garlic clove
  • q.b. Basil as required
  • q.b. Salt to taste
  • q.b. Flour as required


  1. Firstly, prepare your tomato sauce. In a large sauce pan, brown the garlic with olive oil. Wash and dry the basil using a paper towel (leave a few leaves to decorate your dish), then add the tomato passata, salt and basil to the pan and cook until ready.
  2. Rinse and chop the aubergines into strips, then dip in the flour. Warm up the oil in a large pan and fry the aubergines.
  3. Cook the Agnesi Eliche no. 56 in salted boiling water. Once cooked, drain and add the sauce.
  4. Plate, adding a tbsp. of burrata, some aubergine strips and a few leaves of basil to each plate, then serve.

Enjoy your meal! :)