Recipe courtesy of Chef Matthew Byrne of kitchen restaurant
serves 4-6
1 each Large Eggplant (sliced)
2-3 each Farmhouse Tomatoes (sliced)
1 each Sweet Onion (sliced)
12 each Asparagus (bottoms removed)
2 each Roasted Red Peppers
2 4oz balls Fresh Burrata
8 oz Baby Arugula
Fresh Parmesan
Balsamic Vinegar
Olive Oil
Salt & Pepper to taste
Grill or roast eggplant until tender. Grill or roast asparagus until tender. Reserve
Layer eggplant, tomatoes, onions and roasted peppers on serving dish. Top with burrata and
arugula tossed in balsamic vinegar and olive oil. Shave parmesan and serve.