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Prosciutto and Eggplant Rolls with Olive Pesto and Mozzarella

INGREDIENTS

  • 1 small eggplant (about 12 oz/340 g)
  • 3 tbsp (45 mL) Mastro® Olive Oil (approx.)
  • 1/3 cup (75 mL) prepared black or green olive pesto
  • 1 pkg (125 g) San Daniele® Smoked Prosciutto
  • 10 fresh basil leaves
  • 8 oz (250 g) fresh mozzarella, sliced into 10 pieces

Directions

  • Trim top and bottom of eggplant to create flat ends. Trim about 1 inch (2.5 cm) from each side. Cut eggplant lengthwise into 10 slices about 1/8-inch (3 mm) thick. Heat some of the oil in large skillet set over medium heat; cook eggplant, in batches, for about 2 minutes per side or until lightly browned, adding more oil as needed. Transfer to paper towel–lined plate; let cool.
  • Lay eggplant slices on work surface. Spread evenly with olive pesto. Fold prosciutto slices to fit width of eggplant and place over top.
  • Place basil leaves and mozzarella slices evenly down along centre of eggplant. Roll up eggplant. Secure with toothpick for serving.
  • Tip: Serve with warmed marinara sauce or hummus for dipping.

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