Grilled Eggplant Involtini

Separate flowers from zucchini. Thinly slice flowers and zucchini stems. Set aside.

Heat on a grill pan. Cook eggplant slices for 2-3 minutes on each side, until softened. Set aside to cool. Season with salt and pepper and drizzle with olive oil.

Heat half of the oil in a frying pan on medium heat. Cook zucchini stem for 2-3 minutes, until just tender. Remove from heat. Fold through the ricotta and half of the slices the flower, season well. Transfer to a bowl and set aside to cool.

Lay eggplant on a flat surface and top each piece with a slice of Prosciutto di Parma and a slice of zucchini flour. Spoon ricotta mixture over and roll up to enclose. Arrange on a serving platter and drizzle with remaining oil to serve.