For these Tapas-Style Prune & Prosciutto Eggplant Rolls, eggplant slices are grilled until charred and tender, then filled with prosciutto and almond-stuffed prunes, rolled up and served with a drizzle of sweet balsamic reduction!
Remember these grilled eggplant rolls, I posted a few weeks ago? Well, I really liked them and decided to make a second version with prosciutto, prunes and almond. Prune & Prosciutto Eggplant Rolls, guys!
As a nice sweet finish, I added a delicious balsamic reduction to my Prune & Prosciutto Eggplant Rolls. It comes together in no time and really takes these eggplant rolls to the next level! Like, most showstopping appetizer ever!
As sophisticated as these eggplant roll-ups may sound, the recipe for Prune and Prosciutto Eggplant Rolls is actually really easy. Small effort, big effect!
Once you have the grilled eggplant slices ready, it literally takes 5 minutes to assemble the eggplant rolls. You can definitely grill them ahead and assemble them with prunes and prosciutto last minute- that's what I did.
My mum arrived in Sydney yesterday evening! She visiting us for three weeks and it had been almost a year since I last saw her so I couldn't be more excited!
I am pretty sure a plate of these Prune and Prosciutto Eggplant Rolls would be a great welcome snack. What do you think?
Have a beautiful week 🙂
If you tried these Prune and Prosciutto Eggplant Rolls, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Prune and Prosciutto Eggplant Rolls
For these Tapas-Style Prune & Prosciutto Eggplant Rolls, eggplant slices are grilled until nicely charred and tender, then filled with prosciutto and almond-stuffed prunes, rolled up and served with a drizzle of sweet balsamic reduction!
For the grilled eggplants
- 2 tbsp olive oil
- 2 medium eggplants
- 1 tbsp lemon juice
- salt to taste
For the balsamic reduction
- ¾ cup balsamic vinegar
For the rolls
- 12 thin slices of prosciutto all visible fat removed
- 12 prunes
- 12 dry roasted almonds
For the grilled eggplants:
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.
For the Balsamic Reduction:
Pour balsamic vinegar into a small saucepan and heat up over medium heat.
Bring vinegar to a boil, then reduce heat and simmer until vinegar has reduced by at least half. Remove from heat and set aside.
How to assemble:
Cut prosciutto slices in half and stuff prunes with almonds. Arrange an eggplant slice on a plate.
Topp the eggplant with a couple of prosciutto slices
Then arrange stuffed prunes on top of the prosciutto.
Start rolling up the eggplant, making sure to tuck those prunes in tightly.
Drizzle the aubergine rolls with balsamic reduction and serve.
If the eggplants rolls are very large, you can use two stuffed prunes (like I did on the pics).