roasted eggplant & cherry tomatoes with burrata

Sam Smith of the Porch and Parlour seeks out our organic olive oil and red wine vinegar for the finishing touches on this menu favourite.

Author

Sam Smith of Porch and Parlour

Servings

2

Ingredients

• 1 baby eggplant, quartered lengthways
• 3 baby beetroots
• ½ cup Mount Zero Red Wine Vinegar
• 1 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
• 1 shallot, sliced thinly
• ½ garlic clove, sliced thinly
• 5 cherry tomatoes
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• A handful of basil leaves
• 2 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
• 1 ball of burrata
• Few basil leaves, for garnish
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste

Directions

1. Add a pinch of salt to the eggplant quarters and set aside for half-hour.
2. In a small pot, add baby beets and red wine vinegar and bring to boil for 10 minutes and turn off to cool in liquid. 
3. In a hot pan, add 1 tsp olive oil and then sauté shallot, garlic and cherry tomatoes with a pinch of pink lake salt and pepper. 
4. Blanch basil leaves in boiling water for 1-2 minutes, then transfer to an ice bath.
5. Once cool, squeeze out excess water and then blitz in a food processor with olive oil.
6. Strain the oil through a coffee filter until the infused oil has passed through fully.
7. Place burrata on a plate and scatter aubergine, quartered baby beets and cherry tomatoes. Season burrata with pink lake salt and drizzle basil oil over the plate. Garnish with fresh basil leaves.