Burrata With Crispy Eggplant Recipe

There an impressive menu at Clarkson, a new restaurant by Georges Forgeois of Bar Tabac and Cercle Rouge fame, right on the border of NYC's Greenwich Village. We dreamed about this outstanding burrata dish long after devouring the final bite. There's always room at the table for burrata, that wonderful creamy-stretchy mozzarella that pairs so perfectly with ripe tomatoes.

Sadly we're still a few months away from those, but we'll eat crunchy, tender fried eggplant in just about any application, especially when its residual heat melts the burrata slightly, which all goes together so well with the persimmon mostarda...well, you'll see.

Burrata With Crispy Eggplant Recipe
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  • 1 ball burrata or stracciatella
  • 1/2 bunch torn basil leaves
  • extra virgin olive oil
  • aged balsamic vinegar
  • 2 Japanese eggplant
  • 1 cup ground panko bread crumbs
  • 2 whole eggs
  • 1/2 cup all-purpose flour
  • 8 cups vegetable oil
  • 6 ripe persimmons
  • 1 shallot
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup sugar
  • 1/2 cup red wine vinegar
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons yellow mustard powder
  • 1 tablespoon Dijon mustard
  • 1/2 cup cold water
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • Salt and pepper
  1. Soak eggplant for at least 1 hour then remove from water and dry on paper towels.
  2. Crack and whisk eggs with 1 tablespoon cold water and place in a large shallow bowl. Bread eggplant as follows: Coat in flour and dust off excess, dip in egg wash, then coat in breadcrumbs.
  3. Sweat shallot in olive oil until translucent. Add in sugar, mustard seeds, mustard powder and Dijon mustard, cook for a minute, then deglaze with red wine vinegar. Cook down to paste and fold in persimmons, herbs and cold water. Season with salt and pepper.
  4. Heat oil to 350 degrees and flash fry eggplant until golden brown and crispy. Pat dry on paper towels and season with salt.
  5. Layer with the burrata and dress plate with dabs of the mostarda and torn basil leaves. Drizzle plate with extra virgin olive oil and aged balsamic vinegar.
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