Fried Burrata and Eggplant Sandwich
Servings 4
Ingredients
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 mayonnaise
- ½ roasted red bell pepper
- 1 teaspoon lemon juice
- 1 garlic clove minced
- salt and pepper
Remaining ingredients
- 1 medium eggplant sliced into ½-inch thick slices
- 2 tablespoons oil plus extra oil for frying
- ½ teaspoon dried oregano
- 4 2-ounce burrata balls
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg beaten
- 1 cup panko
- 8 slices toasted sourdough bread
- 1 cup mesclun greens
- 2 tomatoes sliced
Instructions
- 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.
Video
Notes
The basil balsamic dressing and roasted red pepper aioli can be prepared up to 5 days in advance.
