- Cut the figs into cubes and dress with the olive oil, a little salt and the balsamic reduction, set aside until needed.
- Stripe peel and cut the eggplant into cubes sprinkle salt on them to extract water, set aside for a few minutes.
- Preheat a skillet, in it pour most of the olive oil, once hot place the eggplant in it and the onions, cook at medium heat until the eggplant is tender, do not burn. Strain the eggplant from the oil, season with salt & pepper, dress with a little balsamic and set aside.
- Spread the gorgonzola on the bread, place a good amount of eggplant, lay the prosciutto on the eggplant, top the prosciutto with the arugula and sprinkle the figs on top of that. Finish with the toasted walnut and serve
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