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Eggplant Bruschetta

1 large eggplant, sliced lengthways 1cm thick
Olive oil, for brushing
250g cooked beetroot, sliced into small wedges
100g prosciutto, torn
150g goats cheese
Balsamic glaze, for dressing
Baby herbs, to serve

Pre-heat a barbeque grill or chargrill pan to medium-high.

Brush both sides of the eggplant with olive oil. Chargrill for 2-3 minutes each side or until tender and charred. Transfer to a platter.

Top the eggplant with beetroot, prosciutto and goats cheese. Drizzle with balsamic glaze and scatter with baby herbs.