So I went a little crazy with today's lunch. I took something indulgent and pushed it even further. Burrata is one of my favorite cheeses but fry it up, and wow. It's a game-changer. I know, I know. It's almost unnecessary to fry up this creamy ball of goodness but then again, why not? Pair it with charred eggplant, basil balsamic dressing, red pepper aioli, and fresh tomatoes for one delicious lunch. This fried burrata and eggplant sandwich is a beast but it's one delicious one.
Fried Burrata and Eggplant Sandwich
Basil balsamic dressing
- ¼ cup balsamic vinegar
- 2 tablespoons basil
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- ½ teaspoon black pepper
- ⅓ cup olive oil
Roasted bell pepper aioli
- ½ cup mayo
- 1 roasted red bell pepper
- 1 teaspoon lemon juice
- 1 garlic clove minced
- salt and pepper
- ½ medium eggplant sliced into ½-inch thick slices
- 2 tablespoons oil plus extra oil for frying
- ½ teaspoon dried oregano
- 2 2-ounce burrata balls
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg beaten
- 1 cup panko
- 4 slices sourdough bread
- 1 cup mesclun greens
- 1 tomato sliced
- Make basil balsamic dressing. Combine balsamic vinegar, basil, honey, dijon mustard, and black pepper in a blender. Slowly add oil while the blender is running and blend until smooth. Set aside.
- Make red bell pepper aioli. Blend together mayo, red bell pepper, lemon juice, and garlic until smooth. Season with salt and pepper and set aside.
- Prepare fried burrata. Pat burrata dry. Combine flour, ½ teaspoon salt, and ¼ teaspoon black pepper in a shallow bowl. Beat egg in another bowl and place panko in a third bowl. Dredge burrata in flour mixture, coat in egg, and coat in panko. Dip in egg and coat in panko again. Place burrata on a plate and chill in the freezer for 20 minutes.
- Heat 2 tablespoons oil in a large saute pan over medium heat. Lay eggplant slices in pan and cook until browned, about 4 minutes. Flip eggplant over and season with oregano, salt, and pepper. Continue to cook until browned and tender, another 3-4 minutes. Remove from heat and keep warm.
- Heat frying oil to 375 degrees F.
- Carefully drop burrata in oil and deep fry until golden brown, about 1 minute. Flip over and fry until golden brown on the other side, about 1 minute. Remove burrata with a slotted spoon and drain excess oil on paper towels.
- Assemble sandwiches. Spread bell pepper aioli on half of the sourdough slices. Top with mesclun greens, sliced tomatoes, burrata, and roasted eggplant. Drizzle basil balsamic dressing on top and stack with remaining bread. Serve immediately.
Watch how to make this:
**Helpful tips and common mistakes
Instead of serving fried burrata by itself, I decided to turn it into a fried burrata and eggplant sandwich. By pairing the cheese with other components, you help balance the heaviness of the main ingredient. And what other perfect dressing than basil balsamic dressing to compliment the fried burrata?
To make the dressing, simply blend together balsamic vinegar with basil, honey, dijon mustard, and black pepper. While the blender is running, slowly add the oil until fully combined.
In addition to the basil balsamic dressing, we're going to prepare a red bell pepper aioli. This sauce adds just a touch of sweetness to the sandwich, another layer of flavor.
All you have to do is blend together mayonnaise with roasted red bell pepper, lemon juice, and garlic. Season with salt and pepper and set it aside. You can make both of the sauces the day before.
Now that the sauces are done, it's time to move on to the burrata. Each sandwich has a 2-ounce burrata portion which I think is the perfect size. If you can't find the mini sizes, you can use the 4-ounce portion but it will end up being a beast of a sandwich.
Pat the burrata dry and coat it with flour, shaking off the excess. Dip the cheese in beaten eggs and dredge in panko. Dip in egg again and coat it in panko once more. Pop the burrata in the freezer for about 20 minutes to help the breading stick.
Meanwhile, prepare the eggplant. Slice ½ of a medium eggplant and cook them in a saute pan until softened. You can also grill the eggplant or roast them. Season with oregano, salt, and pepper, and keep them warm while you cook the burrata.
Heat frying oil to 375 degrees F and carefully drop the burrata in the hot oil. Fry until golden brown, about 1 minute. Flip it over and fry for another minute or until golden brown. We're only trying to brown the outside, so it shouldn't take long to fry.
Assemble the fried burrata and eggplant sandwiches, smearing red bell pepper aioli on toasted sourdough. Top the aioli with mesclun greens, sliced tomatoes, fried burrata, and roasted eggplant. Drizzle the basil balsamic dressing on top and stack with the remaining bread.
My sourdough bread slices were quite large so I made one giant sandwich and split it into two. It may look small individually but trust me, it was anything but.
One bite into this decadent sandwich and I was swooning. The fried burrata had a perfectly crispy exterior and an amazing gooey center. Meanwhile, the slightly bitter yet sweet eggplant, fresh tomatoes, and both sauces all play together perfectly to help the burrata shine. Yes, it's a lot. But it's worth it.
For more burrata inspiration check out this sun-dried tomato pesto pasta with burrata recipe!