Eggplant Millefeuille with Confit Tomatoes and Burrata
Ingredients
- 500 g eggplant
- 200 g rice flour
- 1 L sunflower oil
- 350 g San Marzano tomatoes
- 30 g powdered sugar
- Dried thyme
- Fresh oregano
- 200 g fresh basil
- 150 g extra virgin olive oil
- 300 g Puglian burrata
Preparation
Confit Tomatoes
Wash and halve the tomatoes lengthwise, removing the seeds. Arrange them cut side up on a baking tray lined with parchment paper. Sprinkle with powdered sugar, salt, thyme, oregano, and a drizzle of extra virgin olive oil. Bake at 120°C (250°F) for about 1 hour and 30 minutes, keeping an eye on them so they don’t get too dark — you want them soft, glossy, and slightly caramelized.
Eggplant
Peel and slice the eggplants into rounds about 1.5 cm (½ inch) thick. Place them in a colander, sprinkle lightly with salt, cover with a clean towel or paper, and weigh them down with something heavy. Let them rest for a couple of hours to release excess moisture.
Heat the sunflower oil in a deep pan to 170°C (340°F). Dredge the eggplant slices in rice flour, then fry until golden and crisp. Let them rest on paper towels until they reach room temperature.
Millefeuille Assembly
Butter and flour four small aluminum molds (or ramekins). Start layering: eggplant, confit tomato, fresh basil leaves, and a spoonful of burrata. Repeat until the mold is full, finishing with a slice of eggplant on top.
Before serving, bake the molds for 20 minutes at 145°C (290°F).
To plate, place a dry cloth over the mold, flip it gently onto the center of the dish, and lift it off. For a final touch, garnish with crispy fried eggplant peel and a basil-infused olive oil emulsion — a nod to both elegance and simplicity.
