A couple of months ago I gave Eggplant Prosciutto Roll Ups a try. I thought they were really tasty but a little too salty so I haven’t made them since. Last night I updated the recipe by adding veggies to the filling and they were an A+, more satiating and a better balance of flavors.
Here’s the recipe:
Ingredients:
- 2 Eggplants (look for long/thin eggplants if possible)
- ½ Cup Chopped Tomatoes
- 2-3 Cups Fresh Spinach
- 10 Slices of Prosciutto (I get mine at Trader Joe’s)
- Vegan Cheese (or real cheese if you are pro-dairy)
- 1 Cup Tomato Sauce of your choice (I just Trade Joe’s Fire Roasted Tomato & Garlic)
- Extra Virgin Olive Oil
First, cut the eggplant into thin strips (lengthwise like THIS), toss with just a little olive oil (I spray mine with an oil mister to avoid overdoing it) then place the slices on a baking sheet coated in cooking spray. Put this in the oven at 400 degrees for about 15 minutes or until slightly soft. The eggplant shouldn’t be fully cooked through because it will be going back into the oven later.
While the eggplant is cooking, put a couple of drops of olive oil in a frying pan and on low heat, cook down the spinach and chopped tomatoes until the spinach is wilted and the tomatoes have softened. I cooked these separately but you can do it together. Once done, set aside.
Take your eggplant out of the oven and slice by slice, lay it out in a Pyrex (or any glass) baking dish. Layer a slice of prosciutto on top of the eggplant, then put in a bit of the spinach and tomato mixture, toss in a sprinkling of cheese and then roll up the eggplant with the prosciutto, spinach, tomato and cheese inside. Do this for every piece of eggplant then pour the tomato sauce on top of the roll ups and top with cheese.
Put this in the oven at 400 degrees for about 20-30 minutes or until the eggplant has softened further and the cheese is melty. Take it out and enjoy while hot.
Perhaps not the most appetizing photo but trust me, it was a really tasty warm meal.
This can easily be a vegetarian dish if you remove the prosciutto and while I haven’t tried it yet, I bet this would be good with other veggie fillings as well.
