VEGGIE PANICELLO WITH CRISPY EGGPLANT
Cost
Difficulty
Hot
Ingredients
For 2 portions
1 White Panicello
2 Eggplants slices
Flour, eggs, and breadcrumbs
Olive oil
1 fresh burrata
2–3 Roasted red peppers slices
A handful of rocket salad
2-3 Vinaigrette tablespoon
Salt & pepper, to taste
Associated Product
Recipe
This crispy eggplant and burrata sandwich combines crunchy textures, and creamy indulgence, all layered in a hearty sandwich.
A perfect Summer recipe for lunchtime in a coffee shop.
Preparation : 20-25 min
Roast whole red peppers until skin blisters, peel off the skin, slice into strips, and marinate in olive oil.
Take two slices of eggplant, season lightly with salt and let them rest 10 minutes to draw out excess moisture, then pat dry.
Bread the eggplant, by dredging each slice in flour, so dip into beaten egg, and coat with breadcrumbs.
Heat olive oil in a skillet over medium heat and fry the breaded eggplant slices until golden brown on both sides. Drain on paper towels.
Slice the bread, previously baked in half. Layer the crispy eggplant slices, add the burrata (torn into pieces),then the marinated roasted peppers, top with rocket salad and drizzle with vinaigrette.
Close the sandwich and serve while the eggplant is still warm and crunchy.
Take two slices of eggplant, season lightly with salt and let them rest 10 minutes to draw out excess moisture, then pat dry.
Bread the eggplant, by dredging each slice in flour, so dip into beaten egg, and coat with breadcrumbs.
Heat olive oil in a skillet over medium heat and fry the breaded eggplant slices until golden brown on both sides. Drain on paper towels.
Slice the bread, previously baked in half. Layer the crispy eggplant slices, add the burrata (torn into pieces),then the marinated roasted peppers, top with rocket salad and drizzle with vinaigrette.
Close the sandwich and serve while the eggplant is still warm and crunchy.
Dressing : 5-10 min
Slice the bread, previously baked in half. Layer the crispy eggplant slices, add the burrata (torn into pieces),then the marinated roasted peppers, top with rocket salad and drizzle with vinaigrette.
Close the sandwich and serve while the eggplant is still warm and crunchy.
Close the sandwich and serve while the eggplant is still warm and crunchy.
Chef's tip
Make your own vinaigrette: whisk one tablespoon Dijon mustard, one tablespoon vinegar (white wine or apple cider), three tablespoons olive oil, salt, and pepper until emulsified.