Whole Cherry Tomato and Burrata Courgetti with Aubergine


  • 2 tbsp olive oil
  • 2 aubergines, cubed
  • Salt and black pepper
  • 4-5 spiralized courgettes (courgetti)
  • 350g jar Sacla’ Whole Cherry Tomato with Burrata Sauce
  • Freshly shaved Parmesan to serve


  1. Preheat the oven to 200°C/180°C fan. Add the aubergine to a roasting tin, toss with the oil, season well and place in the oven to cook for about 15-20 minutes until just beginning to brown.
  2. Steam the courgetti for a few minutes until tender, being careful not to overcook. Drain well if needed and put to one side.
  3. Add the Tomato and Burrata Sauce and aubergine pieces to the courgetti and mix together.
  4. Top with the fresh Parmesan to serve.
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