Chef Zhoro Apostolov
Instagram: @topfoodfacts | topfoodfacts.com
Serves 2 | Prep time: 2 mins | Cook time: 10 mins | Total time: 12 mins
Handful of rainbow tomatoes
¹⁄³ oz of toasted pine nuts
3 sun-dried tomatoes
Dash of balsamic vinegar
10-15 leaves of baby spinach
Few leaves of fresh basil for a nice final touch
Cut the eggplant, season with salt and pepper and grill on a pan for 5-6 minutes. Cut the rainbow tomatoes in half and the sun-dried tomatoes into small pieces. Arrange the salad starting with the eggplant. Top it with the tomatoes, fresh basil and spinach leaves. Drizzle a dash of balsamic vinegar and a sprinkle of toasted pine nuts around the plate.
Try to collect seeds from your favorite fruits and vegetables and then plant them in garden pots. Take care of them until they start giving you the same taste you liked in the first place. On my last trip to Italy, I collected seeds from chili peppers, lemons, eggplants and some fresh herbs, and now I am patiently waiting for them to emerge. It’s so nice to look after something that started with a tiny seed.