Deconstructed Eggplant Lasagne w/ Burrata mozzarella

Sam Smith of Porch and Parlour, Serves 2

Ingredients

1 burrata
1 baby aubergine
5 cherry tomatoes
1 eschallot
1/2 garlic clove
3 tspns olive oil
Handful of basil leaves
1 tsp micro basil
3 baby beetroots
1/2 cups red wine vinegar

Method

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 eschallot, 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.

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An eggplant lasagne with a delicate twist. 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.

Recipe Ingredients from the Mount Zero Range

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