Her camera woman broke a 2 years cheese fast for this moment- this burrata! Its that good that people will cheat for this dish.
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I don’t usually feel guilty about eating food but when it comes to burrata it feels sinful. It’s so delicious, creamy and decadent- if you’ve had it you know. If you don’t know, I like the way Jessica describes burrata:
“It comes from southern Italy, in Puglia. It is mozzarella cheese but wrapped with cream, or ‘packets of love’.
Jessica proclaims burrata is the reason she could never go vegan- she could just never give it up. And, I know many people feel the same way. Its one of those “what would your last meal be” dishes.
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This dish in my opinion is a 10 out of 10. Jessica knows what she’s doing and made a perfectly balanced dish of crispy eggplant in contrast to sweet and creamy Burrata. Topped with some sweet and sour candied orange, you have a dish that’s addicting.
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Perfect for tapas, and perfect to impress your boyfriend or girlfriend. Burrata can be quite the minx when you cut into it. The perfect precursor to anything you choose…
You can use fresh mozzarella if you can’t find burrata, but if you find burrata, splurge and eat it like its your last meal. Because in the quarantine…. who knows!
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Here’s Jessica’s recipe. Thank you so much! @shesaid___shesaid .
Crispy Eggplant with Burrata
Ingredients:
Eggplant:
- 1 eggplant (cut into 1/4” slices)
- 1 egg
- 1/3 C corn starch
- 1 tsp salt
- 1 C Panko
- 2 tsp herbs de Provence (optional)
- 2 C canola oil
Blood Orange Compote (Can use regular orange orange instead):
- 1 blood orange (halved, then quartered, then sliced thin)
- 4 T honey
- 1-8 oz package of burrata cheese
Garnish:
- Micro greens or fresh herbs
- 1-2 T balsamic vinegar
Directions:
1. Heat a deep sauté pan with oil to med-high.
2. Begin by slicing eggplant, then salting and placing on paper towels (optional). Place corn starch in a shallow dish. Whisk egg and salt in a shallow dish. Season Panko with herbs in another shallow dish.
3. Coat slices of eggplant with starch, then dip in egg, and dredge in Panko. Set aside on a plate to rest.
4. In a sauce pan, turn to med-high and add honey and orange. Stir frequently until the rinds become translucent. 5-8 minutes. Remove from heat.
5. Fry eggplant 2-3 min on each side in abundant oil so eggplant is “swimming”. Fry just until golden brown. Oil should be at 350 F.
6. To assemble dish: Place Eggplant first, then burrata. Top burrata with compote and then garnish with micro greens or fresh herbs. Drizzle balsamic and a pinch of salt to finish.
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