Eggplant bruschetta

Name: Eggplant bruschetta
Yield: 4
Ingredients: 1 large Eggplant (Main); 4 Tbsp Olive oil; 2 Garlic cloves, crushed; 4 medium Tomatoes, sliced; ½ large Avocados, stoned, peeled and diced; 1 Tbsp Lemon juice, use up to 2 Tbsp; 4 rashers Prosciutto, thin; 1 sprinkle Basil, sliced, to garnish; ¼ cup Balsamic glaze, for the topping (use up to ½ cup)

for 4 people

Jan Bilton

Food writer and cookbook author.

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Make your own balsamic glaze by combining equal amounts of good quality balsamic vinegar and brown sugar. Heat until the sugar is dissolved then cool.

Ingredients

1 large	Eggplant (Main)
4 Tbsp	Olive oil
2	Garlic cloves, crushed
4 medium	Tomatoes, sliced
½ large	Avocados, stoned, peeled and diced
1 Tbsp	Lemon juice, use up to 2 Tbsp
4 rashers	Prosciutto, thin
1 sprinkle	Basil, sliced, to garnish
¼ cup	Balsamic glaze, for the topping (use up to ½ cup)

Directions

Trim the stem end of the eggplant. Cut a sliver from 2 sides so the slices will lie flat. Cut the eggplant lengthwise into 1cm-thick slices.
Combine the olive oil and garlic. Generously brush both sides of the slices. The eggplant will absorb the lot.
Heat a ridged frying pan on medium. Pan-fry the slices for about 2-3 minutes each side, until softened.
Top with the tomatoes, avocado, lemon juice and seasonings. Add twists of prosciutto on top then garnish with basil. Just before serving, drizzle with the balsamic glaze.