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Eggplant, grilled with Prosciutto & Goat Cheese

(Serves 6, 2 per person)


2 eggplants, peeled and sliced into 6 lengthwise

oil for grilling

12 slices prosciutto

12 Tbsp or 280 g goat cheese (shredded mozzarella may be substituted)

(2 pkgs.)


1. Brush eggplant slices with olive oil and grill evenly on both sides.

2. Place one slice of prosciutto on each eggplant slice.

3. Divide goat cheese over prosciutto slices. Fold in half to make a parcel.

4. Slide parcels back onto grill to melt cheese, about one minute.

5. Serve warm.