Surprise your friends with an unusual-looking appetizer! The flavor of our crispy baskets stuffed with salami, eggplant, and burrata will impress them!

Ingredients for 6 persons:

  • 6 sheets of phyllo pastry
  • 3 oz of Veroni salami
  • 2 burrata cheese
  • 1 eggplant
  • peanut oil for frying
  • salt and pepper
  • fresh basil



  1. Clean the eggplants and cut them into 2 cm cubes. Transfer them in a colander and sprinkle them with rock salt. Let them rest for at least 1 hour.
  2. After this time, squeeze them very well and fry them in hot peanut oil until golden brown. Drain them with a slotted spoon and let them dry on absorbent paper.
  3. Cut the phyllo dough into squares of about 6 cm per side.
  4. Brush a square of dough with seed oil and place it inside a 4 cm diameter tartlet mould.
  5. Add another 5 sheets of dough, taking care to brush them each time before overlapping the previous ones.
  6. Proceed in this way until you have filled 12 moulds.
  7. Bake in a preheated oven at 350°F for about 20 minutes.
  8. Remove them from the oven and let them cool.
  9. Stuff the phyllo pastry baskets with salami, fried eggplant, and burrata cheese. Add a leaf of basil and serve.
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