LCBO Food & Drink Spring 2026

FLAVOUR BOMB

Eggplant & Burrata Sandwiches with Pepper Relish 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. 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 1 medium-size eggplant, about 14 oz (395 g) Salt to taste

TIP

While not quite as good, this sandwich will keep well wrapped and refrigerated for up to two days. If possible,

reheat in a gentle oven (325°F/163°C) before serving.

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.

eggplant, 1 portion of burrata, another 1/8 of pepper relish, 1/4 of the arugula and top piece of bread. Serve immediately.

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 11/2 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

Serves 4

WHAT TO SERVE Fazi Battaglia Verdicchio Dei Castelli Di Jesi DOC LCBO 24422, $15.00 Crisp, fresh Italian Verdicchio will cut through the weight of fried eggplant and creamy burrata, and pick up the vegetable notes in the sandwich.

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———————— SPRING 2026