Eggplant Rolls with Prosciutto and Pecorino Cheese Recipe Video
Ingredients
| Eggplant | 21 Ounce | |
| Prosciutto | 12 Ounce (12 slices) | |
| Pecorino cheese | 3 Ounce (Academia Barilla Pecorino Gran Cru) | |
| Extra virgin olive oil | 2 Tablespoon | |
| Chives | 1 Teaspoon (or to taste) | |
| Salt | 1 Teaspoon (or to taste) |
Nutrition Facts
Serving size: Complete recipe
Calories 1422 Calories from Fat 764
% Daily Value*
Total Fat 85 g130.4%
Saturated Fat 22 g109.9%
Trans Fat 0 g
Cholesterol 273 mg91%
Sodium 9130.5 mg380.4%
Total Carbohydrates 34 g11.5%
Dietary Fiber 20.4 g81.5%
Sugars 14.1 g
Protein 99 g197.5%
Vitamin A 7.6% Vitamin C 26.7%
Calcium 50.9% Iron 8.5%
*Based on a 2000 Calorie diet
Directions
1. Thinly slice the eggplants, lengthwise.
MAKING
2. Brush with olive oil and grill on both sides, till marks appear.
3. Take off the grill, sprinkle some grated Pecorino cheeses, then pair the slice with a slice of Prosciutto di Parma, and carefully roll them together.
SERVING
4. UsE chives to secure each roll, adding a final touch of flavor and presentation.
Editors Review
How about an Italian appetizer to treat someone special? Here is an exclusive antipasto Eggplant Roll with prosciutto and pecorino cheese. It takes just about 2 minutes of cooking and looks absolutely stunning. Grilled eggplant slices wrapping prosciutto is so very appetizing and delicious. A must try when you want to serve a gourmet looking dish.Chef
