Crispy Eggplant Caprese
Crispy Eggplant Caprese- This summery appetizer is loaded with air fried eggplant, heirloom tomatoes, creamy burrata, and a bright and herbaceous vinaigrette.
September 13, 2024 by Nicole Collins
Today, we’re making Crispy Eggplant Caprese!
We’ve officially entered the “ber” months, and you guys know that I do not do well this time of year. But no matter how much everyone out there wants to pretend it’s fall, and spooky season, and all the autumnal things that come with that; it is still summer through September 21. I just want to give everyone a gentle reminder of that.
In an effort to hang on to summer plus celebrate the delicious, bright, refreshing flavors and colors that come from it; we’re making a simple but impactful appetizer made with all the best parts of summer produce. There’s crispy eggplant. There’s fresh heirloom tomatoes. There’s creamy dreamy burrata. And, there’s an herbaceous vinaigrette to bring it all home. Does that sound amazing, or what?
Let’s start with the eggplant. We’re going to make the same exact eggplant base that I use for our air fried eggplant parm. We’ll start by salting some eggplant slices to help draw out the moisture and bitterness. Then, we’ll dredge them in some flour, beaten egg, and an Italian seasoned panko breadcrumb. And finally, we’ll spritz the eggplant with a little olive oil, toss it in the air fryer, and let it cook until it’s nice and crispy. It takes a little patience to bread the eggplant slices, but it’s nothing but smooth sailing from there.
While the eggplant is in the air fryer, we’re going to whip up a batch of my basil chive vinaigrette. We’ve made this here a gazillion times, but can you believe we haven’t made anything with it yet this summer? To make the dressing, it’s as simple as tossing some fresh basil, minced chives, a little garlic, some olive oil, and a splash of red wine vinegar into a food processor or blender. Zhush it up until it’s nice and smooth, and that’s basil chive vinaigrette!
Now, you’re likely going to have some basil dressing leftover. You can use as much or as little of it for this recipe as you’d like, but there are options for leftovers. I love this sauce on eggs, on pasta, on shrimp, or as a dipper for some good crusty bread. But, it also freezes really well. Just pop some vinaigrette in a silicone ice cube tray, toss it in the freezer, and when you have a hankering for some fresh basil sauce, let it thaw in the fridge or the countertop, and it’s like you just pulled the basil straight from the garden. I always make a big batch of this sauce at the end of summer to hold me over through the year.
From here, all that’s left to do is assemble! We’ll grab a serving platter; I like to use a large round plate to play off the shape of our produce. Then, we’ll alternate slices of fresh heirloom tomatoes with our crispy eggplant slices on the platter. In the center of the ring goes a nice, ooey gooey ball of burrata that we’ll slice from the top so the creamy filling starts to ooze out. And finally, we’ll finish the platter with a nice pinch of flaky salt and a good drizzle of our basil sauce. Measure that drizzle with your heart. And that’s all there is to it! It could not be any easier!
You guys know I love it when textures and temperatures mix and match on a plate. The eggplant is warm and crisp. The tomatoes are room temp and soft. The burrata is cool and creamy. Then, that bright and herby basil chive dressing ties the whole plate together in the most vibrant way. Get one of everything on your fork, and you’ll experience brightness and comfort all in one bite.
This is plate of goodness is the perfect summer send off! (Though, could we please not send summer packing and keep it forever? PLEASE???)
Alright, everyone! Tomato and eggplant are my dynamic duo right now. So, wait til you see how we’re using them together next!
In the meantime, I hope you enjoy! And, let’s eat!
Crispy Eggplant Caprese
Serves: 4 Print
Ingredients:
For the Eggplant:
1 medium eggplant (about 1 lb)
1 tsp + ½ tsp salt, divided
½ cup flour
1/8 tsp pepper
2 eggs, well beaten
1 ½ cups panko breadcrumbs
¼ cup grated parmesan
1 tbsp Italian seasoning
½ tsp garlic powder
Olive oil cooking spray
For the Basil Chive Vinaigrette:
1 cup basil, packed
1 heaping tbsp chives, chopped
1 tbsp red wine vinegar
1 small clove garlic, smashed
¼ cup olive oil
½ tsp salt
¼ tsp pepper
To serve:
3 heirloom tomatoes, sliced
1 ball burrata
Flaky salt, to taste
Directions:
Prepare the eggplant: Slice and remove both ends off the eggplant, then slice eggplant to roughly ½ inch thick slices. Line a large baking tray with paper towels, and arrange eggplant slices on the paper towel. Sprinkle 1 tsp salt on both sides of the cut eggplant. Let sit for 25-30 mins.
Meanwhile, make the Basil Chive Vinaigrette: To a small food processor or blender, add basil, chives, vinegar, garlic, olive oil, ½ tsp salt, and ¼ tsp pepper. Process until smooth. Set aside.
Prepare the eggplant breading station: To a shallow bowl, add flour, ½ tsp salt, and 1/8 tsp pepper. Mix to combine. To a second shallow bowl, add well beaten eggs. To a third shallow bowl, add panko, parmesan, Italian seasoning, and garlic powder. Mix to combine. Set aside.
Blot both sides of the eggplant with a paper towel to absorb the moisture and extra salt. Remove the wet paper towels, and line the baking sheet with parchment paper. Take a slice of eggplant and dredge both sides in the flour mix, shaking off any excess flour. Dip the eggplant in the beaten egg to coat both sides, and let any excess drip off. Place the eggplant slice in panko mix, and press gently to adhere the mix to both sides. Transfer to parchment lined baking sheet, and repeat with remaining slices. Spritz the top of the eggplant with olive oil cooking spray.
Preheat air fryer to 390 degrees. Place eggplant, oiled side down, in a single layer in the basket. Spritz the top of the eggplant with cooking spray, and air fry for 5 mins. Flip the eggplant slices, spritz the tops with cooking spray again, and cook an additional 4-5 mins until the eggplant slices are golden brown. Transfer cooked eggplant to a wire rack, and repeat with remaining slices as necessary.
Assemble the caprese: Arrange eggplant and tomato slices around the edges a round serving platter, alternating between eggplant and tomato, and slightly overlapping them. Place ball of burrata in the center of the dish, and cut an “X” in the center to break it open. Season the tomatoes and burrata with a pinch of flaky salt. Drizzle basil chive vinaigrette, to taste, over the eggplant, tomatoes, and burrata. Enjoy!
Recipe notes:
*I recommend using freshly grated parmesan as opposed to the shelf stable parmesan that comes in a can. You can also buy freshly grated parmesan in the cheese section of the grocery store, and that works great here too.
*Using a wire rack to hold the cooked eggplant while other batches are cooking helps to prevent the eggplant from getting soggy on the bottom. Nobody wants that!
*This recipe for basil chive vinaigrette makes more than you’ll likely need. Whatever you don’t drizzle on the caprese, serve on the side for extra dipping/drizzling. Leftovers are great on soooo many things…eggs, shrimp/chicken, pasta. You can even freeze some of it in large silicone ice cube trays. Then, you can have a fresh, herbaceous sauce at all times once you thaw it out.
*This Ninja Foodi air fryer is the one I use, and I LOVE it!
The Yummy Muffin is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I provide links to products that I use by my own choice, and all opinions are my own. Thank you for your support!
