Prosciutto, dried fig and eggplant rolls
10
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Making a fig chutney might seem unusual for a savoury roll, but the flavour punch is super yummy!
Ingredients
Dried fig(s)
63 g, soft, stem trimmed (Buy 125g)
Eggplant
1 medium, cut into 8 thin slices
Lemon juice
2 tsp
White bread roll
340 g, (4x85g) sesame seed
Rocket
40 g
Provolone cheese
48 g, (4 x 12g slices)
Prosciutto fat trimmed
4 slice(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Place figs and 1 cup (250ml) water in a small saucepan. Bring to the boil over high heat. Reduce heat and simmer, uncovered, for 10 minutes or until figs are very soft and water reduces to about 1/4 cup (60ml).
2
Meanwhile, heat a large frying pan over medium-high heat. Lightly spray eggplant with oil. Cook eggplant, in batches until golden and tender.
3
Using a food processor, place figs, remaining cooking water and lemon juice and process until smooth and combined.
4
Place roll bases on a board. Top with rocket, cheese, eggplant and prosciutto. Using half the fig mixture (see Tip), top prosciutto with spoonfuls of fig spread. Sandwich with roll tops.
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