Plated
Roasted Eggplant and Quinoa Salad with Burrata
Inspired by a recent summer hit pairing spice-roasted eggplant with quinoa, Chef Andrea took the same techniques and channeled them into this Italian version. Quinoa is tossed with fresh basil and olive oil, then topped with whole roasted eggplant halves drizzled with balsamic glaze and caramelized in the oven. Cherry tomatoes, roasted to the point of bursting, provide a saucy element, and gooey burrata cheese takes this dish to the next level.
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