Grilled Eggplant, Proscuitto And Mozzarella Cheese Roulades

Recipe Ingredients

12		Eggplant - (abt 1/4" thick)
		A drizzle of olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Proscuitto ham
12		Fresh Mozzarella Cheese - (abt 1/8" thk) - see * Note
1		Radicchio lettuce head (small)
		A drizzle of Extra-Virgin Olive oil
1/2 cup	164g / 5.8oz	Balsamic Syrup - see * Note

Recipe Instructions

* Note: See the "Making Fresh Mozzarella Cheese" and "Balsamic Syrup" recipes which are included in this collection.

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 proscuitto on one piece of grilled eggplant. Lay a slice of Fresh Mozzarella Cheese on top of the proscuitto. 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 greens on a large platter. Arrange the roulades on the platter. Drizzle the entire platter with the Balsamic Syrup.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B20 broadcast 03-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.