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Eggplant and Prosciutto Bites

September 7, 2011

Ahhhhhh long weekends.  Nothing like an extra day off to rest, relax, enjoy the end of summer, be with good friends, and of course eat good food!  I spent yesterday up at my friend Tyler’s cabin on Mt. Hood.  Rustic it was, and perfect.  Woodsy cabin with a small kitchen, picnic table and fire pit out back, and the cutest set of mismatched dishes you’ve ever seen.

11 friends (plus baby) gathered for nothing but a restful afternoon under the canopy of the tall Doug Firs, next to a rambling creek.  We were all in charge of bringing up a dish to share and a couple bottles of wine.  Since I had a hefty CSA allotment to eat through, I brought up a bunch of veggies and just went to town in the kitchen right when we got there.  Amongst the lunch spread was a watermelon/arugula/mint salad, corn with fresh cherry tomatoes and mozzarella, asian style coleslaw with peanuts, tomato and avocado salad, steak and burgers, and these little flavor-packed eggplant bites with prosciutto:

I knew I had some eggplant coming in my CSA box and needed some inspiration.  Good thing I had a customer come into the tasting room who taught culinary arts at a community college in Calgary for 20+ years!  He gave me this recipe and it was about as easy and delicious as they come.

Eggplant Prosciutto Bites


A couple eggplants
Thin sliced prosciutto (Red Hills Market has awesome cured meats)
Medium soft cheese of your choice (I found this seriously delicious Honey Gouda Goat cheese at Trader Joe’s that was perfect.  It’s a seasonal cheese so go get some ASAP!)
Olive oil
Balsamic vinegar

Heat up your grill (or broiler if you don’t have a grill).

Slice eggplant long ways so you have planks rather than rounds and place in shallow bowl or baking dish.  Drizzle olive oil and balsamic vinegar and let sit for up to 30 minutes.

Top marinated eggplant with 1-2 slices of prosciutto and a slice of cheese.

Place on grill until cheese in melted and eggplant is cooked.  (Or place in oven under broiler until cheese is bubbling and eggplant is cooked)

Devour and impress!

One Comment leave one →
  1. nadinelew permalink*
    September 7, 2011 11:00 pm

    ah, great way to use your sun-dried tomato, black olive goat cheese from harlow hills this week!

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