Burrata With Crispy Eggplant

• 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

1. Soak eggplant for at least 1 hour then remove from water and dry on paper towels.
2. Crack and whisk eggs with 1 tablespoon cold water and place in a large shallow bowl.
3. Bread eggplant as follows: Coat in flour and dust off excess, dip in egg wash, then coat in breadcrumbs.

stracciatella, torn basil, extra virgin olive oil, aged balsamic vinegar, japanese eggplant, ground panko bread crumbs, eggs, allpurpose flour, vegetable oil, persimmons, shallot, extra virgin olive oil, sugar, red wine vinegar, yellow mustard seeds, yellow mustard, mustard, cold water, parsley, chives, salt

Taken from www.foodrepublic.com/recipes/burrata-with-crispy-eggplant-recipe/ (may not work)