Crumbed Fried Eggplant with Burrata, Tomatoes & Olives

Serves: 4-6

Ingredients

  • 1 medium-large eggplant, sliced into 1 cm rounds

  • ½ cup plain flour

  • 2 eggs, beaten

  • 1 ½ cups Kookakrumb panko crumbs

  • ½ tsp sea salt

  • 1 tsp dried oregano

  • pinch cayenne pepper

  • 2 cups mixed cherry tomatoes, halved

  • ½ cup kalamata olives, halved & stones flicked out

  • finely grated zest & juice of 1 lemon

  • 1 clove garlic, peeled & crushed

  • 2 tsp caster sugar

  • ¼ cup extra virgin olive oil

  • pinch chilli flakes

  • ¼ cup olive oil for frying

  • 400g burrata

  • ¼ cup basil leaves

Method

  1. Place flour in one shallow bowl, eggs in another and breadcrumbs in a third.

  2. Add oregano and salt to the Kookakrumb panko crumbs and mix to combine.

  3. Dip eggplant slices first in the flour, then in the egg and lastly in the panko crumb mixture. Set aside.

  4. In a medium bowl whisk lemon zest & juice, garlic, caster sugar, extra virgin olive oil, and chilli flakes. Season to taste with sea salt & freshly ground black pepper. Gently mix the prepared tomatoes and olives through the dressing (hands are good for this).

  5. Heat olive oil in a large frying pan over medium-high heat. Fry the eggplant slices for around 3 minutes each side, until golden and cooked through. Drain well on paper towel.

  6. To serve arrange eggplant slices on a large platter, tear over burrata and top with the tomato salad. Sprinkle with a little extra sea salt and garnish with basil leaves.

Note

  • Sliced ripe heirloom tomatoes are nice for this dish too.

Kevin Lynch