Eggplant Burrata with Garlic Confit Dressing - Slowly Oil-Infused Garlic Elevates the Whole Dressing

Steps

1. 1

   Add grapeseed oil and peeled garlic to a pot and confit the garlic over medium heat

2. 2

   Add diced onion and thyme, and turn off the heat when the onion turns translucent

3. 3

   Strain through a sieve and collect the oil, cut sun-dried tomatoes into bite-sized pieces and mix with basil pesto to make the dressing

4. 4

   Grill the eggplant over charcoal fire and peel off the skin

5. 5

   Coat the peeled eggplant with flour, egg, parmesan cheese powder, and breadcrumbs in order

6. 6

   Add confit oil to a pan and pan-fry the eggplant until golden brown on both sides

7. 7

   Use a mold to cut out the center of the fried eggplant and set aside

8. 8

   Place burrata cheese on a plate, top with the molded eggplant, drizzle the garlic confit dressing and balsamic glaze for a voluminous presentation to complete