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Crispy Eggplant & Burrata Sandwich
40 minVoor 2Nutri-Score C€€
C
40 min
40 minCrispy Eggplant & Burrata Sandwich
wat u nodig heeft
Ingrediënten
eggplant (sliced into rounds)Groente en fruit1 stuk
flour (for dredging)Voorraadkast60 g
eggs (beaten)Zuivel2 stukken
breadcrumbsVoorraadkast100 g
parmesan (finely grated)Zuivel30 g- sunflower oil (for frying)Voorraadkast300 ml
garlic (cloves, roasted)Groente en fruit4 stukken
olive oilVoorraadkast30 ml- basil pestoVoorraadkast60 g
- burrata (drained)Zuivel2 stukken
- ciabatta (halved lengthwise)Bakkerij2 stukken
saltKruiden en specerijen5 g
per portie
Voedingswaarden
947kcal
- Koolhydraten
- 88 g
- Eiwitten
- 31 g
- Vetten
- 53 g
wat u gebruikt
Keukengerei
Koekenpan
Mengkom ×3
Bakplaat
Keukentang
stap voor stap
Bereiding
- Stap 1
Roast the garlic
- Preheat the oven to 200 °C.
- Place the garlic cloves on a baking tray and roast until soft and golden.
- Stap 2
Prepare the eggplant
- Slice the eggplant into rounds and season with salt.
- Set up the flour, beaten eggs and breadcrumbs mixed with parmesan in separate bowls.
- Dredge each slice in flour, then egg, then the breadcrumb mixture.
- Stap 3
Fry the eggplant
- Heat the sunflower oil in a frying pan.
- Fry the breaded slices in batches until deep golden and crispy on both sides.
- Drain on paper towels.
- Stap 4
Toast the ciabatta
- Toast the halved ciabatta until golden and crisp.
- Stap 5
Assemble the sandwich
- Spread pesto on the bottom half of the bread.
- Add the crispy eggplant slices and the roasted garlic.
- Top with the burrata, drizzle with olive oil and close the sandwich.