First with a mandolin, or knife, slice long even strips of eggplant- about 3/8” thick. Rub olive oil on both sides of eggplant and season with salt and pepper. Grill on a preheated grill- max 2 minutes per side.
While eggplant slices are still slightly warm, lay a piece of prosciutto on one side. Spread dollops of Baba Ganoush on the prosciutto. Roll them gently into rolls and tie with a chive for presentation.