Rolled eggplant with prosciutto and herbs

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Recipe Image

makes 24


  • 3 medium eggplants, unpeeled
  • coarse salt
  • olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 cup fresh breadcrumbs
  • 3 tablespoons pinenuts, toasted and chopped
  • 75g thinly sliced prosciutto, chopped
  • ¼ cup chopped herbs (parsley, thyme, rosemary, sage, marjoram)
  • ½ cup freshly grated parmesasn
  • 60g mozzarella cheese, grated


Slice the eggplant lengthwise into ½ cm slices. Lightly salt and leave to drain in a colander for 30 minutes. Rinse and pat dry.
Preheat oven to 180 C
In a frypan heat oil and cook onion until tender, add garlic, breadcrumbs and pinenuts and stir until nuts and crumbs are golden. Place the mixture in a bowl with the prosciutto, herbs and cheeses, mix to combine and season to taste with salt and freshly ground black pepper.
Brush the eggplant slices with oil and bake in oven until lightly golden, 10-15 minutes. Remove from oven and stack slices together so they steam as they cool.
Divide the filling amongst the slices, placing a spoonful at the widest end of each slice. Roll the eggplant up and secure with a toothpick if needed.
Bake for 15 minutes until golden.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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