Ingredients for 4 people:

2 eggplants about 600 g

6 spring onions

240 g of burrata cheese

200 g of cherry tomatoes

50 g of caperberries in extra virgin olive oil

40 g of peeled almonds

30 g of Taggiasca olives in extra virgin olive oil

20 g of caperberries grains

Pantelleria oregano to taste

3 cloves of garlic

Juice of half a lemon

Thyme and mint

Extra virgin olive oil

Salt of capers

Execution:

Peel the aubergines, cut them first into slices about 1.5 cm thick and then into cubes, combine them in a bowl and season them with a drizzle of oil, a pinch of caper salt and one of oregano, mix everything well then pour in the aubergines on a baking sheet, add the cloves of garlic, a few sprigs of thyme, a little more oil then bake at 190 ° for 20/25 minutes, or until soft, but not undone.

Meanwhile, divide the spring onions in two lengthwise, brush them with an emulsion made with oil, a little lemon juice and a pinch of salt, then pass them on the hot grill for a few minutes per side, at the end transfer them to a plate , dress them again with a little emulsion and sprinkle them with the caperberries grain.

Cut the cherry tomatoes into quarters then dress them in a bowl with caper salt, oregano, caperberries and a drizzle of oil.

Remove from the oven the aubergines now ready, remove the thyme and garlic and pour them into a bowl, add the olives and caperberries cut into rounds, then season with a pinch of oregano, a tablespoon of lemon juice, a couple of tablespoons of oil and chopped mint and mix well.

With the help of a pastry cutter, with a diameter of 8cm, form the tartare on the plates, stuff with the tomato, the chopped and toasted almonds, accompany with the spring onions, season with a drizzle of oil and serve with the burrata.