Burrata With Crispy Eggplant Recipe

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Nutrition per serving    (USDA % daily values)
CAL
2869
FAT
793%
CHOL
104%
SOD
49%

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Ingredients for 2 servings

1 ball burrata or stracciatella

1/2 bunch torn basil leaves

extra virgin olive oil

aged balsamic vinegar

2 Japanese eggplant, sliced lengthwise into 1/4 inch pieces and soaked in 16 cups cold water with 2 tablespoons salt

1 cup ground panko bread crumbs

2 whole eggs

1/2 cup all-purpose flour, seasoned with salt

8 cups vegetable oil, for frying

6 ripe persimmons, peeled and diced (remove core)

1 shallot, minced

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

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