Burrata Salad with Fried Zucchini and Vegetable Chips Tarifi

Malzemeler

• 2 medium beets1 medium eggplant4 tablespoons rapeseed oil, divided, or more as needed1 pinch flaked salt1 medium fresh zucchini, thinly slicedsalt and freshly ground black pepper to taste2 cloves garlic, crushed and finely chopped4 sprigs parsley, chopped, or more to taste, divided1 (4 ounce) ball burrata, torn8 slices sourdough bread, or more to taste

Hazırlanışı

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
3. Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
4. Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
5. Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
6. Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.

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