Grilled Eggplant, Prosciutto and Mozzarella Roulades

Total Time:
1 hr 20 min
50 min
30 min

4 servings

  • 12 slices of eggplant (about 1/4-inch thick)
  • Drizzle of olive oil
  • Salt
  • Freshly ground black pepper
  • 12 slices of prosciutto ham
  • 12 slices of fresh Mozzarella, about 1/8-inch thick
  • 1 small head of radicchio lettuce
  • Drizzle of extra virgin olive oil
  • 1/4 cup Balsamic Syrup, recipe follows
  • Balsamic Syrup:
  • 3 cups balsamic vinegar
  • Preheat the grill.

  • Season both sides of the eggplant slices with olive oil, salt, and pepper. Grill the eggplant for 2 minutes on each side.

  • Lay a piece of prosciutto on one piece of grilled eggplant. Lay a slice of cheese on top of the prosciutto. Carefully roll up the eggplant and secure the roll with two toothpicks. Repeat the above process with the remaining grilled eggplant.

  • Cut the radicchio in quarters. Toss with olive oil, salt and pepper. Grill for 1 minute on each side. Remove from the grill and cut away the core of the lettuce. Using a sharp knife, shred the radicchio. In a mixing bowl, toss the radicchio with extra-virgin olive oil, salt, and pepper. Set aside.

  • Place the eggplant roulades on the grill and cook until the cheese starts to melt. Remove from the grill. Place the radicchio on a large platter. Arrange the roulades on the platter. Drizzle the entire platter with the Balsamic Syrup.

Balsamic Syrup:
  • In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely.

  • Yield: about 1/4 cup

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