Eggplant Delight with Tomatoes and Prosciutto

Eggplant Delight with Tomatoes and Prosciutto
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 2

    medium eggplants

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2

    garlic cloves

  • 1/2 cup
    (125 mL)

    white onion chopped

  • 5

    tomatoes peeled, seeded and chopped

  • 1/3 cup
    (80 mL)

    black olives pitted, chopped

  • 2 Tbsp.
    (30 mL)

    fresh basil chopped

  • pepper to taste

  • 8

    slices of prosciutto

  • 1/2 cups
    (125 mL)

    mozzarella grated


Preheat oven to 400°F (200°C).

Cut eggplants lengthwise, in approximately 1/2 inch (1 cm) thick slices.

Heat oil in a skillet and sear the eggplant slices for 2 min. on each side.

Set aside.

In the same skillet, brown onion and garlic for 2 min. Add tomatoes and olives.

Cook slowly for 5 minutes. Add basil and pepper; mix well. Set aside.

Arrange slices of eggplant on a cookie sheet. Place prosciutto on eggplant and top with tomato mixture. Sprinkle with cheese and cook for 8 to 10 minutes.

Broil for 2 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007