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Feta and Prosciutto Pocket with Eggplant https://www.metro.ca/userfiles/image/recipes/pochettes-feta-prosciutto-aubergine-3985.jpg PT10M PT08M PT48M
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.
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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
Feta and Prosciutto Pocket with Eggplant

Feta and Prosciutto Pocket with Eggplant

Rate this recipe
1 Vote
4
servings
0:10
Preparation
0:08
COOKING
0:48
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2
    eggplant, cut in 2 lengthwise and sliced

  • Salt
  • 1
    large tomato, sliced
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  • 1
    red onion, sliced

  • olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

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  • 4
    large regular tortillas or choice of flavoured ones
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  • Dried oregano

  • Dried basil
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    FRESH BASIL HERB

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  • 1/2 lb
    (225 g)
    thinly sliced prosciutto
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  • 12
    marinated pitted black olives, sliced
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  • 1/3 lb
    (150 g)
    canadian feta, crumbled

  • salt and pepper
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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