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Recipe Detail Page
Eggplant & Burrata Sandwiches with Pepper Relish
Spring 2026
Eggplant is an excellent vegetarian substitute for chicken or veal to make cutlets for a classic hot Italian sandwich. The crispy rounds are paired with creamy burrata, peppery arugula and a sweet-sour pepper condiment. Instead of focaccia, you could also serve it on ciabatta or crusty kaisers.
Serves 4
1 medium-size eggplant, about 14 oz (395 g)
Salt to taste
PEPPER RELISH
4 tbsp (60 mL) olive oil, divided
3/4 cup (175 mL) chopped onion
3 jarred roasted red peppers, drained, cut into 1/2-inch (1-cm) dice
3 tbsp (45 mL) capers, drained, rinsed
4 tsp (20 mL) raisins
3 tbsp (45 mL) sherry vinegar
3 tbsp (45 mL) honey
3 tbsp (45 mL) water
1/4 cup (60 mL) roughly chopped basil
3/4 cup (175 mL) flour
2 large eggs
3/4 cup (175 mL) bread crumbs
4 cups (1 L) canola oil
1 focaccia, about 7 x 9 inches (18 x 23 cm), cut into four, split
1 container (250 g) burrata, drained, quartered
1 cup (250 mL) loosely packed arugula, divided
1. Slice eggplant into 1/2-inch (1-cm) thick rounds. Season both sides with salt and place on a baking sheet lined with paper towel. Let stand for 25 minutes.
2. Meanwhile, heat 2 tbsp (30 mL) olive oil in a medium-size saucepan over medium heat. Add onions. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Add peppers, capers, raisins, vinegar, honey and water. When it comes to a simmer, cover partially with lid and reduce heat to low. Cook, stirring occasionally, until most liquid has evaporated, about 10 minutes. Remove from heat and stir in remaining 2 tbsp (30 mL) olive oil. Cool completely then stir in the basil.
3. Firmly blot eggplant with paper towel to remove as much moisture as possible. Set aside.
4. In three shallow dishes, place flour, eggs beaten with 2 tbsp (30 mL) water, and bread crumbs.
5. In a large heavy-duty pot or Dutch oven, heat canola oil on medium to medium-high heat to 375°F (191°C).
6. Working in batches, dip eggplant in flour (shaking off excess), then egg (letting excess drip off), then bread crumbs. Fry until well browned and cooked through, about 1 1/2 minutes per side. (Adjust heat as necessary and don’t crowd the pan.) Drain on a baking sheet lined with paper towel.
7. To assemble sandwiches, lay out four bases of focaccia. On each, place 1/8 of pepper relish, 1/4 of fried eggplant, 1 portion of burrata, another 1/8 of pepper relish, 1/4 of the arugula and top piece of bread. Serve immediately.
Serves 4
