Eggplant Stacks In Prosciutto With Balsamic Syrup
Total Time: 1 hr 5 mins
Preparation Time: 30 mins
Cook Time: 35 mins
Ingredients
- Servings: 6
- 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 sugar
- 1/4 cup balsamic vinegar
- 1/4 cup water
- basil leaves (extra)
Recipe
- 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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