Bruschetta with King Prawns, Eggplant Pesto and Burrata

Method

1. Remove the head and peel the eggplants, then cut into cubes.
2. In a pan, heat oil with garlic cloves (in their skin), chili pepper, and parsley stems. Sauté until golden.
3. Add the eggplant cubes. Season with pepper but not salt. Sauté.
4. Add whole yellow cherry tomatoes. Cover and cook for 7-8 minutes.
5. Meanwhile, clean the prawns: remove head, shell, and intestinal vein.
6. In another pan, heat oil with a garlic clove. Add the prawns, season with salt and pepper, and sauté briefly.
7. Flambé the prawns for about 2 minutes, then turn off the heat.
8. When the eggplants are ready, transfer to a mortar (or blender). Add salt, fresh basil leaves, and oil. Pound to a rustic pesto.
9. For the burrata cream: break the burrata by hand, add grated lemon zest, and mix.
10. Slice the Tuscan bread thinly and toast it in the same pan used for the prawns (cleaned) until crispy.
11. Assemble: on each toast, place a spoonful of eggplant pesto, then a generous spoonful of burrata cream, then the flambéed prawns.
12. Garnish with fresh basil leaves and a little lemon zest.