( SERVES 4 )
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.
- 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.
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