Prune and Prosciutto Eggplant Rolls
If you have around 30 minutes to spend in the kitchen, Prune and Prosciutto Eggplant Rolls might be a super gluten free, dairy free, paleolithic, and primal recipe to try. One portion of this dish contains about 2g of protein, 6g of fat, and a total of 117 calories. This recipe serves 12 and costs 81 cents per serving. This recipe from Not Enough Cinnamon has 9 fans. If you have lemon juice, olive oil, prosciutto, and a few other ingredients on hand, you can make it. With a spoonacular score of 16%, this dish is not so excellent. eggplant prosciutto rolls, Eggplant Prosciutto Rolls, and Bacon, sausage & prune rolls are very similar to this recipe.
Servings: 12
Preparation duration: 30 minutes
Ingredients:
12 dry roasted almonds
3/4 cup balsamic vinegar
2 medium eggplants
1 tbsp lemon juice
2 tbsp olive oil
12 thin slices of prosciutto, all visible fat removed
12 prunes
Salt to taste
Equipment:
frying pan
sauce pan
Cooking instruction summary:
Start by preparing the grilled eggplant slices. Cut eggplants lengthwise into thin slices. You should be able to get at least 6 slices out of each eggplant. Brush each side of the slices with olive oil. Heat a non-stick skillet on medium-high heat. When hot, spray with a little cooking spray and cook eggplant, slice by slice, until cooked through and grilled. If you have a BBQ that would be even better! Let the slices cool down a bit and drizzle with lemon juice. Season with salt to taste. Prepare the balsamic reduction. Pour balsamic vinegar in a small saucepan over medium heat. Bring to a boil then reduce heat and simmer until vinegar has reduced by at least half. Remove from heat and set aside. Assemble the rolls. Cut prosciutto slices in half and stuff prunes with almonds. Arrange an eggplant slice on a plate. Add prosciutto slices, then stuffed prunes and fold up the eggplant. Drizzle with balsamic reduction and serve.
Step by step:
1. Start by preparing the grilled eggplant slices.
2. Cut eggplants lengthwise into thin slices. You should be able to get at least 6 slices out of each eggplant.
3. Brush each side of the slices with olive oil.
4. Heat a non-stick skillet on medium-high heat. When hot, spray with a little cooking spray and cook eggplant, slice by slice, until cooked through and grilled. If you have a BBQ that would be even better!
5. Let the slices cool down a bit and drizzle with lemon juice. Season with salt to taste. Prepare the balsamic reduction.
6. Pour balsamic vinegar in a small saucepan over medium heat. Bring to a boil then reduce heat and simmer until vinegar has reduced by at least half.
7. Remove from heat and set aside. Assemble the rolls.
8. Cut prosciutto slices in half and stuff prunes with almonds. Arrange an eggplant slice on a plate.
9. Add prosciutto slices, then stuffed prunes and fold up the eggplant.
10. Drizzle with balsamic reduction and serve.
Nutrition Information:
covered percent of daily need
