Roasted Fennel With Burrata, Aubergine and Red Pepper

I have to admit I am completely obsessed with Burrata. If it’s on the menu I order it, if I see it for sale I buy it and I’ll try to put it with any dish I can.

These vegetables roasted in the SBJ clay pot are the perfect combination with the Burrata, try it for a starter or even as a side dish to accompany a simple roast chicken.

Ingredients

3 aubergines sliced approximately 2cms thick
2 whole fennel bulbs cut into 8 lengthways through the root
1 tbsp olive oil
2 roasted red peppers
500g tin of roasted pepper and tomato sauce (you can find this with the tinned tomatoes in the supermarket)
50g grated parmesan
2 Burrata
salt and pepper

Method

Toss the aubergine, roasted peppers and fennel in the olive oil and place in the SBJ clay pot, put in a cold oven without the lid and turn the heat to 220°C and roast for around 20 minutes then add the pepper and tomato sauce, parmesan, salt and pepper and gently mix trying to keep the fennel pieces whole. Save a bit of the parmesan to sprinkle over the top then return to the oven reducing the temperature to 180°C for around 30 minutes.
To serve just simply place the Burrata on top of the roasted vegetables and pull apart with 2 spoons, it will ooze out creating a delicious creamy sauce.
Serve at the table directly from the pot.

Roasted Fennel With Burrata, Aubergine and Red Pepper

Ingredients

Method

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