Grilled eggplant and prosciutto with smoked almonds

Name: Grilled eggplant and prosciutto with smoked almonds
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 8
Ingredients: 3 eggplants, cut into 5mm-thick slices; ½ cup (125ml) extra virgin olive oil; 3 spring onions, thinly sliced; 2 tbs white wine vinegar; 200g Sicilian olives, pitted; 10 thin slices prosciutto; 1/3 cup (55g) smoked almonds, roughly chopped

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05m

12m

Grilled eggplant and prosciutto with smoked almonds

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by Phoebe Wood

Oct 01, 2017

You can prepare this dish ahead of time, then simply dress it when you’re ready to serve. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.

3 eggplants, cut into 5mm-thick slices
½ cup (125ml) extra virgin olive oil
3 spring onions, thinly sliced
2 tbs white wine vinegar
200g Sicilian olives, pitted
10 thin slices prosciutto
1/3 cup (55g) smoked almonds, roughly chopped

Method

1.

Preheat a barbecue or chargrill pan to high heat. Brush eggplant with 1 tbs oil and season. Add to grill and cook for 8 minutes, turning once, or until tender and grill marks appear.
2.

Heat remaining 105ml oil in a small saucepan over low heat. Add spring onion and cook, stirring occasionally, for 3-4 minutes or until fragrant and softened. Stir through vinegar and season. Add olives and stir to coat.
3.

Arrange eggplant on a serving platter. Top with prosciutto and almonds. Drizzle with spring onion dressing and serve.