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Fried Eggplant Glazed in Soy and Honey With Burrata Recipe

Celebrate World Vegetarian Day With This Gorgeously Gooey Spanish Dish

As World Vegetarian Day falls October 1, Head Chef Juan Carlos from Dubai Spanish Restaurant El Sur shares one of the outlet's most loved meat-free recipes, the Fried Eggplant Glazed in Soy and Honey With Burrata.

Fried Eggplant Glazed in Soy and Honey With Burrata

El Sur

Fried Eggplant Glazed in Soy and Honey With Burrata Recipe


  1. For the eggplant:
  1. 2 big eggplants
  1. 300ml sunflower oil
  1. For the honey sauce:
  1. 100g water
  1. 100g mirin
  1. 100g soy sauce
  1. 100g sugar
  1. 50g blossom honey
  1. 1.3g dashi
  1. Otros
  1. Shiso Cress
  1. Maldon Salt
  1. 100 gr Burrata


For the eggplant:

  1. Wash the eggplant and cut it in a cylinder shape of 5cm high.
  2. Make holes into the flesh by using a thick needle to allow the oil to penetrate and cook the eggplant.
  3. Fry the eggplant at 140-150degrees Celsius until it's evenly cooked and soft. Place it on top of a paper towel to allow to drain the excess of oil.

For the honey sauce:

  1. Mix the ingredients pot, and place on a slow fire.
  2. Reduce half or if you have a kitchen thermometer, until it reaches 112 degrees Celsius. The result must be a fine and shiny sauce.

To finish:

  1. Take the burrata and make an incision to take out the cheese separating it from its skin on top of a small bowl.
  2. Place the cylinders of eggplant on an oven tray and put in an oven on 200 degrees celsius for the space of 8 min.
  3. Take the eggplants out of the oven and top the eggplants with the honey sauce allowing the sauce to penetrate all the way through.
  4. Place the eggplants back in the oven for three minutes more.
  5. Top the plate with a few drops of the honey sauce and place two eggplant cylinders on each.
  6. Place a tablespoon of burrata cheese on each eggplant and finish off with a few Maldon salt crystals and the Shiso cress.
Image Source: El Sur
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