Fried Eggplant with Marinated Cherries and Burrata
In this delicious and creative combo, fried eggplant is paired with cherries marinated in lemon juice with sugar and cinnamon. Together with tomatoes and herbs, topped with burrata and garnished with roasted almonds, it is a delectable, fresh and vibrant dish.
Ingredients
For the salad:
- 1 medium eggplants sliced into thin circles
- 200 g dark cherries halved and pitted
- 200 g sweet cherry tomatoes halved
- 150-200 g burrata torn
- 1 tbsp each chopped mint and basil
- 1 tbsp roasted almonds
- Freshly ground black pepper
- Olive oil for frying
- Salt to taste
For cherry marinade:
- Juice of 1 lemon
- 1 tsp brown sugar
- 1/2 tsp ground cinnamon
- 1 tsp pomegranate molasses optional
Instructions
- Whisk the marinade ingredients together, add the cherries and leave at room temperature for 30-40 mins.
- Place sliced eggplant into a colander and season with salt. Leave for 20 minutes, then rinse thoroughly and pat dry.
- Heat olive oil in a large pan and fry the eggplant in batches for 5-10 minutes on both sides until browned.
- Transfer to a paper towel to drain excess oil and cool down.
- In a large bowl, gently mix eggplant slices with the cherries, their marinade and most of the herbs.
- Transfer to a serving plate, top with torn burrata, the remaining herbs and roasted almonds.
- Finish off with a couple of grinds of black pepper & rock salt mills.
Notes
- You can prepare fried eggplant and marinated cherries a day in advance.