Level: Scoolinary Team

This eggplant-based dish is really interesting. The contrast between the deep color of the skin, the rich red sauce, and the sprinkle of pine nuts and fresh herbs looks great.

The texture seems well-cooked, though you might want to refine the final plating a bit to avoid the sauce overflowing this would help achieve a cleaner, more polished presentation.

If you haven’t seen them yet, we have several courses on plating; here’s the direct link so you can take a look: https://www.scoolinary.com/?s=plating&tab=courses

We’d love to hear more about how you came up with this dish—it definitely has personality!

I usually make this for two from two small eggplants and when they are ready they look like two little boats floating in a sea of tomatoes