roasted eggplant & cherry tomatoes with burrata
Rated 5.0 stars by 1 users
Author:
Sam Smith of Porch and Parlour
Servings
2
Ingredients
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1 baby eggplant, quartered lengthways
- 3 baby beetroots
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½ cup Mount Zero Red Wine Vinegar
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1 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
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1 shallot, sliced thinly
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½ garlic clove, sliced thinly
- 5 cherry tomatoes
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Mount Zero Pink Lake Salt, to taste
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Freshly cracked black pepper, to taste
- A handful of basil leaves
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2 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
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1 ball of burrata
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Few basil leaves, for garnish
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Mount Zero Pink Lake Salt, to taste
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Freshly cracked black pepper, to taste
Basil Oil
To Serve
Directions
Add a pinch of salt to the eggplant quarters and set aside for half-hour.
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.
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.
Basil Oil
Blanch basil leaves in boiling water for 1-2 minutes, then transfer to an ice bath.
Once cool, squeeze out excess water and then blitz in a food processor with olive oil.
Strain the oil through a coffee filter until the infused oil has passed through fully.
To Serve
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.