Sam Smith of Porch and Parlour, Serves 2
Quarter the eggplant long ways and add a pinch of salt, 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 tspn olive oil, sliced shallot, sliced garlic and cherry toms w a pinch of mount zero salt and black pepper.
In a food processor add basil leaves and 2 tspns olive oil to make basil oil.
Place burrata on a plate and scatter aubergine, quartered baby beets, cherry tomatoes, basil oil and micro herbs. Season burrata slightly.