Feta and Prosciutto Pocket with Eggplant

Feta and Prosciutto Pocket with Eggplant
  • 4 servings
  • 0:10 Preparation
  • 0:08 Cooking
  • 0:48 Total Time


Add all
  • 1/2

    eggplant, cut in 2 lengthwise and sliced

  • Salt

  • 1

    large tomato, sliced

  • 1

    red onion, sliced

  • olive oil

  • 4

    large regular tortillas or choice of flavoured ones

  • Dried oregano

  • Dried basil

  • 1/2 lb
    (225 g)

    thinly sliced prosciutto

  • 12

    marinated pitted black olives, sliced

  • 1/3 lb
    (150 g)

    canadian feta, crumbled

  • salt and pepper


Salt eggplant slices on both sides and let sweat for 30 minutes. Pat dry and set aside.

In a frying pan, heat oil and cook eggplant slices for 3 to 5 minutes, or until preferred doneness, turning once. Remove from frying pan. In same pan, cook tomato and onion for 2 to 3 minutes while stirring. Add olive oil as needed. Remove from heat.

Place each tortilla on serving plate. Brush centre of each tortilla with some olive oil. Sprinkle with oregano and basil. Arrange prosciutto slices in centre of each tortilla and garnish with grilled vegetables, black olives and Feta. Season to taste with salt and pepper.

To serve, fold bottom edge of each tortilla over filling, then fold one side in and other side on top, overlapping to close. Secure with toothpick.

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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