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.