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Author Topic: Stuffed Eggplant with proscuitto and caramelized vegetables  (Read 2785 times)

Larry Wolfe

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Stuffed Eggplant with proscuitto and caramelized vegetables

I had something similar to this at work the other day and really really liked it.  So I decided to make it with my own twists.  I highly recommend trying this, as it was one of the best dishes I've ever made and extremely simple.

Started off caramelizing a very thinly sliced red onion and red pepper in a little Extra Virgin Olive Oil, kosher salt and pepper.

Then I added a couple cups of rough chopped fresh spinach, couple minced garlic cloves  and then deglazed the pan with roughly 1/4 cup of balsamic vinegar.

Then I added about 2 TBS of plain bread crumbs to kinda bind the filling together.

Then I removed the pan from the heat and folded in approximately 1/2-3/4 cup  of mozzarella cheese.  Set the filling aside and let cool.

Sliced one large eggplant lengthwise as thin as I could.  Santa, I want a mandolin slicer for Christmas!! HINT HINT!!  But my Forschner Slicer worked good enough. Spritzed with a bit of lemon juice to prevent it from turning black.

Laid two slices side by side, salt and peppered.

Laid out a couple slices of prosciutto.

Then add approximately 1/4 cup of filling.

Roll up tightly and skewer with as many toothpicks it takes to keep them together while grilling.

Brush with extra virgin olive oil and balsamic vinegar and let them set and marinate in the fridge for a bit.

Grilled the eggplant indirectly for just a couple minutes per side.

Dinner is ready!!  This can be served as an appetizer or main course.  Eggplant served on top of whole grain pasta, marinara sauce and sprinkle with a bit of Parmesan cheese.

« Last Edit: July 08, 2012, 06:25:53 AM by Larry Wolfe »
Larry Wolfe
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