1 large eggplant, sliced lengthways into 1cm-thick slices
Extra virgin olive oil, for brushing
250g pkt cooked beetroot bulbs
100g prosciutto, torn
150g Meredith Dairy Goat Cheese with Fresh Dill, crumbled
Balsamic glaze, for dressing
Baby herbs, to serve
Preheat a barbecue grill or chargrill on medium-high.
Brush both sides of the eggplant slices with extra virgin olive oil. Chargrill for 2-3 minutes each side or until tender and charred. Transfer to a platter.
Warm beetroot bulbs in the microwave. Slice into wedges. Top the eggplant slices with the beetroot, prosciutto and goat's cheese. Drizzle with balsamic glaze and scatter with baby herbs.