Crumbed fried eggplant with burrata, tomatoes & olives


Hello - here we are again then :) As a long weekend is looming I thought it would be timely to post a recipe that would suit casual summery entertaining. That is assuming that summer presents itself this weekend, having been thus far pretty much absent. (Summer, any time you're ready...). Its a recipe I put together for Dish, and perfect to enjoy with a few glasses of wine or a couple of beers - angled rounds of eggplant with a crunchy, crisp exterior and soft luscious interior topped with creamy, soft and melty burrata, sweet ripe tomatoes and briney black olives. Add a good sprinkling of sea salt and a few basil leaves and every mouthful is bloody fabulous!

And in other news - there isn't much lately. I am just massively 'head down bum up' working on the book in between my regular contributor work. Henry has done such an amazing job with the design, it really is now just up to me to fill those pages with my favourite recipes and hope that I can make the photos beautiful enough to do it justice. No pressure then. So while Henry is hard at work on the book and in his dear little garden in Melbourne, Hoob has been filling in his last few days before disappearing back down to Welly. I will miss his lovely self hugely, but less so the mounds of washing (where does it come from, does he change, what, four times a day?!), and grotty pit of a bedroom...good thing he is such delicious company. Right then, second cup of tea finished, light streaming in the window (wait, summer - are you here today then!?), so time to get moving.

1 large eggplant sliced into 1cm angled rounds
1/2 cup plain flour
2 eggs, whisked
1 1/2 cups panko breadcrumbs
1/2 tsp sea salt
1 tsp dried oregano
pinch cayenne pepper
2 cups mixed cherry tomatoes, chopped ( used curious croppers)
finely grated zest of 1 lemon
1/2 clove garlic, crushed
1/2 tsp caster sugar
1 tsp extra virgin olive oil
1 tsp lemon juice
pinch chilli flakes
1/4 cup olive oil for frying
200g burrata (or buffalo mozzarella)
1 cup black olives, stones removed, roughly chopped
1/4 cup basil leaves to garnish

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 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, serves 4 -6


  1. I tried this last night and my family loved it. Great way to fry eggplant with less oil because of the coating. Thanks for another great, fresh recipe.

    1. Thanks so much for leaving a message - I'm really pleased you all liked it! :)