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!
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.
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.
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).
Prune and Prosciutto Eggplant Rolls https://www.notenoughcinnamon.com/prune-and-prosciutto-eggplant-rolls/