Crispy Mediterranean Aubergines with Burrata

Start by cubing the aubergines into equal sized pieces. Sprinkle with salt and let sit for 30 minutes. Afterwards, dap dry the excess water which came out from the salting.
Chop the fresh basil leaves, add to the olive oil with the chili flakes. Set aside until ready to serve.
In a bowl combine together the flour, cornstarch, salt and pepper. Slowly add in the water until you get a loose batter. In another one mix together the breadcrumbs, garlic powder, oregano, paprika and grated parmesan cheese. Set aside.
Place each piece of aubergine in the batter, lightly remove any excess batter and dip into the breadcrumbs. Make sure that each piece of aubergine is equally covered.
In a saucepan, heat up the oil to 170°C/ 340°F. Once the oil has reached the desired temperature, start cooking the coated aubergines in batches.
Cook for about 3 minutes, until they start to have a light golden colour. Do this in small batches so to be sure that the temperature doesn't change drastically and that the aubergines are cooked through.
Place them on a paper towel lined plate to remove the excess oil. Sprinkle some flakey salt on top. Serve in a bowl with burrata cheese in the middle. Drizzle everything with the herb oil.