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Eggplant Rolls with Pecorino and Prosciutto

di Academia Barilla

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Eggplant Rolls with Pecorino and Prosciutto
30 minutes



Ingredients for 4 people

1 eggplant about 1 ¼ to 1 ½ pounds
12 slices prosciutto
1 cup grated Academia Barilla Pecorino Gran Cru cheese
2 tablespoons extra virgin olive oil
chives to taste
salt to taste

Preparation 30 minutes preparation
1. First slice the eggplant about ¼ inch thick

2. Sprinkle the slices with a pinch of salt and place in a colander

3. Place the colander on a plate and weight down the eggplant (with a bowl of water, for example)

4. Allow to drain for 15 minutes

5. Preheat a grill

6. Meanwhile, brush both sides of each slice of eggplant with extra virgin olive oil

7. Grill each slice for no more than two minutes

8. Sprinkle the slices with grated Pecorino as they are removed from the grill

9. Cover each slice of eggplant with a slice of Prosciutto di Parma and gently roll up

10. Secure each roll by tying with a chive to add a touch of flavor and a sophisticated presentation