Like summer on a plate, these addictive, crunchy morsels can be served with drinks, as starters or alone as a light lunch.
Serves: 4–6
INGREDIENTS
1 large eggplant sliced into 1cm angled rounds
½ cup plain flour
2 eggs, whisked
1 ½ cups panko breadcrumbs
½ teaspoon sea salt
1 teaspoon dried oregano
pinch cayenne pepper
2 cups mixed cherry tomatoes, chopped (used curious croppers)
finely grated zest of 1 lemon
½ clove garlic, crushed
½ teaspoon caster sugar
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice
pinch of chilli flakes
¼ cup olive oil for frying
200 grams burrata (or buffalo mozzarella)
1 cup black olives, stones removed, roughly chopped
¼ cup basil leaves, to garnish
METHOD
Put flour in one bowl, eggs in another and breadcrumbs in a third.
Add oregano and salt to the breadcrumbs and str to combine. Dip eggplant slices first in the flour, then in the egg and lastly, in the breadcrumbs.
Set aside while you mix together the tomatoes, zest, garlic, sugar, extra virgin olive oil, lemon juice and chilli flakes.
Heat frying oil in a large frying pan over a medium high heat. Fry the eggplant slices for 2–3 minutes each side, until golden and cooked through.
Drain on paper towels and serve with torn burrata and a topping of tomatoes and olives.
Sprinkle with a little extra sea salt and garnish with basil leaves to serve.
Makes about 12.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!