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Eggplant rolls with prosciutto and pecorino cheese

  • 30 minutes
  • Easy
  • Appetizers
In this seemingly sophisticated recipe, the lightness of the Prosciutto Crudo is paired with the strong flavor of the Pecorino.

Ingredients: Per 4 servings

  • 1 eggplant, of about 21 oz
  • 12 slices ham
  • 3 oz Pecorino Sardo Cheese
  • 2 tablespoons extra virgin olive oil
  • chives to taste
  • salt to taste


First slice the eggplants, then spread some extra virgin olive oil on both sides of each slice before grilling them for two minutes max on a pre-heated grill.

While the eggplant slices are still hot off the grill, sprinkle some grated Pecorino cheeses, then pair the slice with a slice of Prosciutto di Parma, and carefully roll them together, using chives to secure each roll, adding a final touch of flavor and presentation.

Chef's Tips

You can serve the eggplant rolls as an appetizer, further flavoring it with a little extra virgin oil and balsamic vinegar

Food History

Originally from southeast Asia, eggplant is a typically found in many traditional dishes of southern Italy. Despite what one might imagine, it took some time before eggplant spread throughout Italy.
Although eggplant was introduced to Europe by the Arabs, who knew it by the name of badingian, it spread gradually across the continent only after 1500. Originally known as “crazy apple,” eggplant was long-thought to be harmful for your health even forbidden due to its aphrodisiacal qualities. For this precise reason, it was not very loved until the 19th century, when Pellegrino Artusi cleared its image in his book  “La scienza in cucina e l'arte di mangiar bene” (The Science of Cooking and the Art of Eating Well) on p. 258.

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