Burrata Recipe
FRIED EGGPLANT, CALABRIAN CHILI MARMALADE, MINT
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Ingredients
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Burrata Preparation
Method
Burrata Assembly
- 1
Prepare the Eggplant
Slice the eggplant into 1/2-inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse the slices and pat them dry with paper towels.
- 2
Breading the Eggplant
Set up a breading station with three shallow bowls. In the first bowl, add all-purpose flour. In the second bowl, beat the eggs. In the third bowl, add breadcrumbs. Dredge each eggplant slice in flour, dip in the beaten eggs, and then coat with breadcrumbs, pressing gently to adhere.
- 3
Frying the Eggplant
Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded eggplant slices in batches, being careful not to overcrowd the pan. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels. Season with salt and pepper to taste.
- 4
Assemble the Dish
On a serving plate, place the fried eggplant slices in a circular pattern. Tear the burrata cheese and place it in the center. Spoon the Calabrian chili marmalade over the burrata and around the plate. Garnish with fresh mint leaves.