Aubergine Burrata with Thyme and Honey

Paris Bistro Cooking with Edward-Delling Williams

Aubergine Burrata with Thyme and Honey

Servings 2 servings
Author Chef Edward Delling-Williams


  • 1 medium-sized Aubergine (eggplant)
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 3 tbsp miso paste
  • 2 tbsp lavender honey
  • 4 oz burrata
  • 1 sprig of thyme
  • 2 tsp salt


  • Preheat the oven to 350°F.
  • Slice the eggplant in half lengthwise and score it with a paring knife. Place it in a tray, drizzle it with the olive oil, sprinkle the salt, and place half the butter on each half.
  • Place the eggplant into the oven for about ten minutes.
  • Prepare the miso glaze by mixing the miso with the honey, saving any leftover to use for the "Pan Roasted Honey & Miso Glazed Quail" recipe shown earlier in this episode.
  • Remove the eggplant and paint on a thin, even layer of the miso glaze. Return to the oven for another 4-5 minutes until the eggplant has a golden-brown crust.
  • Place half of the burrata on each plate with the eggplant served next to each burrata portion, then pour small drizzles of honey and olive oil across the plate. Top with thyme and serve. Bon Appetit!