Heirloom Tomato Salad & Arugula, Burrata, & Eggplant Croutons Recipe – Sunset Magazine

Ingredients

• 1/2 small Japanese eggplant (about 2 oz.)
• About 1 tsp. kosher salt, divided
• 1/4 cup panko (Japanese bread crumbs)
• 1/4 teaspoon dried thyme
• Black pepper
• 6 heirloom tomatoes (about 3 lbs.), in a mix of colors
• 2 tablespoons minced shallot
• 3 tablespoons red wine vinegar
• 1/4 teaspoon white pepper
• 1/4 cup canola oil, plus more for frying
• 1/4 cup flour
• 1 large egg, beaten
• 8 ounces burrata or fresh mozzarella
• 4 loosely packed cups arugula
• 12 basil leaves (optional)