Melanzani Antipasti

For the melanzani antipasti, place the sliced melanzani on kitchen roll, sprinkle with salt and leave to draw out the water for about ten minutes. Then pat dry with kitchen roll.

Sauté the melanzani with rosemary and garlic in butter and then set aside.

Mix all ingredients for the vinaigrette and drizzle over the hot melanzane. Cover and let steep briefly.

Serve the lettuce, cheese pieces and prosciutto with the melanzani, drizzle with the dressing and sprinkle the herbs over the melanzani antipasti.

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