Dinner For Two

Roasted eggplant and prosciutto roll

We came to realise one day how boring our cooking was, judging from the fact that the local supermarkets have only a limited variety of vegetables and meats to offer. So a few months ago, Alex came out with this brilliant idea, transforming a dull looking eggplant into an miracleously delicious starter. The roasted eggplant and prosciuto roll!

Eggplant on its own is tasteless. Not when it combined with slightly salty prosciutto. The taste is fabulous! Another great dish as a starter.


Ingredients:

5 Proscuito slices (you can get packaged prosciutto from the frozen section or fresh from the deli)
1 Eggplant, thinly sliced
1 Fresh chopped chilli
1 tablespoon crushed peanuts
Several mint leaves, finely chopped

To prepare the roasted eggplant:

1. Preheat the oven at 180 degree.
2. Slice eggplant thinly to approximately 0.5cm thickness.
3. Dry eggplant slices on paper towel and season lightly with salt and pepper.
4. Put into the oven and grill for 10 minutes.

To make the roll:

1. Place a slice of proscuitto on a flat surface, followed by a slice of roasted eggplant at the top.
2. Sprinkle chopped mint leaves, fresh chopped chilli, crushed peanuts over prosciutto and roasted eggplant slices.
3. Roll up prosciutto and roasted slice gently from the middle.



It is not hard to make at all... is it???

Do enjoy cooking!