Originally Posted by 4meandthem
I am not big on ganishes that aren't supposed to eaten. I would chiffonade the basil, but other than that It looks great
How is an entire leaf of basil considered a garnish not to be eaten? The diner could easily cut the basil as they eat their meal or eat the entire leaf at the end of the meal, sort of like one might do with a sprig of parsley. Certain Asian cultures stir entire leaves of basil into soups or wrap whole leaves into a roll.
However, I'd prefer the basil be cut in chiffonade or minced and showered over the dish. It would just add that nice sprinkling of green throughout the dish.
I think the "ring" of eggplant should have some sauce on, or around, it. Even if it means using some of the chunky parts of the sauce to rest on pieces of the eggplant. Also, the sauce wouldn't pool as much in the center if a flat plate were used instead of a bowl. Also, a different pasta may have held on to more of the liquid part of the sauce. Shells come to mind.
The cheese should be in smaller pieces and scattered all over. Perhaps even stirred in a bit. The cheese, as presented, looks more like an afterthought, than does the basil.
I like the height of the presentation. Doesn't look all spread out and has a nice "tight" look to it.
And I don't think the lighting is all that bad. A tad too bright, but that can be corrected in software or likely with a slight exposure adjustment with your camera. A tighter crop would hide the shadow under the bowl. Easy fix there. And the ingredients show almost no shadow, which is nice. Pushing the bowl back just a smidge so the rear edge of the rim is over the green, instead of white, would allow the rear edge of the bowl to show a bit more.