EGGPLANT RAGù WITH CAPERS AND BURRATA
This eggplant dish is a lot like pasta alla Norma, minus the pasta. Instead, it's the large, crisp chunks of eggplant that star, enrobed in basil-scented marinara sauce and topped with a melting, creamy mix of burrata and ricotta. In this recipe adapted from the chef Amy Brandwein of Centrolina in Washington, D.C., the cubed eggplant is topped with crunchy, salty eggplant chips, sliced ultrathin and deep-fried until golden. But if that's one step too many when you're cooking this at home, feel free to leave the chips out.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add onion and cook until onions start to brown, 8 to 10 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook until lightly caramelized, another 10 to 15 minutes. Add garlic and cook 1 more minute.
- Use your hands to break up the tomatoes in the can, squishing them into the skillet. Pour in the tomato juices. Fill tomato can halfway with water and stir that water into the skillet. Add half the basil leaves, season with salt and black pepper to taste, and red-pepper flakes, then simmer vigorously until tomatoes break down and sauce has thickened, 15 to 20 minutes.
- Meanwhile, heat the broiler, and place the rack 4 inches from the heat source.
- Cube 1 1/2 of the eggplants into 1 1/4-inch cubes (about 7 cups). Save remaining half an eggplant for garnish. Arrange cubed eggplant in an even layer on a rimmed baking sheet. Toss eggplant thoroughly with remaining 4 tablespoons oil, then season to taste with salt.
- Broil eggplant until browned on one side, 5 to 6 minutes. Flip the pieces and broil until browned and tender, 6 to 8 minutes. (If your eggplant starts to burn, move the baking sheet to a lower rack.)
- To make the garnish of eggplant slices, slice remaining eggplant lengthwise into long, thin 1/4-inch-thick slices. Place flour on a plate, and generously coat both sides of each eggplant slice.
- In a large heavy-bottomed pot or Dutch oven, heat 1 inch of oil to 350 degrees. Fry eggplant, in batches, until golden, about 1 to 2 minutes, flipping the slices halfway through. Transfer to a separate paper towel-lined plate and sprinkle with salt.
- In a medium bowl, fold together burrata and ricotta.
- To serve, gently stir broiled eggplant into tomato sauce until evenly coated. Simmer for 1 to 2 minutes until the eggplant is warmed through. Transfer to serving bowls, and spoon burrata mixture on top. Garnish with remaining basil leaves, crisp eggplant slices and the capers if you like.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 21 grams, Carbohydrate 37 grams, Fat 32 grams, Fiber 13 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 1332 milligrams, Sugar 17 grams
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Senuth Dinsara
[email protected]This dish is a great way to get your vegetables in. The eggplant is packed with nutrients, and the capers and burrata are both good sources of vitamins and minerals.
Kaila Becky
[email protected]I love the combination of flavors in this dish. The eggplant is earthy, the capers are briny, and the burrata is creamy. It's a perfect balance of flavors.
Dipto Gain
[email protected]This is a delicious and versatile dish. I've served it over pasta, rice, and even polenta.
rosa charmante
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great way to use up leftover eggplant.
Onuoha Zoe
[email protected]This dish is perfect for a summer meal. The eggplant is light and refreshing, and the sauce is tangy and flavorful.
Ali Nawaz Mallah
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The capers and burrata add a lot of flavor and richness.
MD Safi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also very affordable.
Mabilo Jimmy
[email protected]I made this dish last night and it was a hit with my family. The eggplant was so tender and flavorful, and the sauce was rich and creamy. I will definitely be making this dish again.
Dawn Walker
[email protected]This eggplant ragù with capers and burrata is a delicious and easy-to-make dish. You just throw everything in a pot and let it simmer until the eggplant is tender and the sauce has thickened.