Roast one round eggplant.
Peel the eggplant and mash it with a spoon. Mix with chopped scallions, finely chopped garlic, crushed anchovies, parsley, salt, lemon, and olive oil. Put on the plate, place half of the burrata on top, drizzle with a little olive oil, and serve.
Blitz the following in a blender:
100g roasted eggplant
10g garlic
2g salt
1g black pepper
Then for the pesto, blitz up:
100g basil
5g garlic
20g parmesan
10g baked almonds
70g olive oil
5g halved red zebra/yellow cherry tomatoes
DI LATTE DI BUFFALA
BURRATA 150g