Recipes

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

1. 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.
2. Lay eggplant slices on work surface. Spread evenly with olive pesto. Fold prosciutto slices to fit width of eggplant and place over top.
3. Place basil leaves and mozzarella slices evenly down along centre of eggplant. Roll up eggplant. Secure with toothpick for serving.
4. Tip: Serve with warmed marinara sauce or hummus for dipping.