Eggplant Stacks in Prosciutto with Balsamic Syrup |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I saw these in a magazine recently, and thought how yummy they looked. Ingredients:
15 slices prosciutto |
2 large firm eggplants, washed,dried and sliced (in rounds, not lengthways) |
1 large red onion, peeled and sliced |
1/2 cup basil leaves |
1 cup semi sun-dried tomato |
seasoning |
6 slices mozzarella cheese |
1/2 cup white sugar |
1/4 cup balsamic vinegar |
1/4 cup water |
basil leaves (extra) |
Directions:
1. Oil a baking dish.
2. Place half slice of prosciutto on tray, and top with a slice of eggplant, onion a few basil leaves and tomatoes.
3. Season lightly and repeat the layers finishing with a slice of cheese then another eggplant slice.
4. Repeat with remaining ingredients to form 5 more stacks.
5. Wrap 2 slices of prosciutto over each stack and secure with toothpicks.
6. Cover baking tray with foil and bake in a moderate (180C) oven for 30 minutes or until the eggplant is tender.
7. Remove the foil, and bake for 5 more minutes to crisp up the prosciutto.
8. Serve the stacks immediately drizzled with a little of the syrup.
9. Balsamic Syrup: Place all the ingredients in a saucepan and bring to the boil, stirring.
10. Reduce heat and simmer covered until syrupy.
11. Cool slightly and remove basil leaves before serving.
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