Prosciutto, dried fig and eggplant rolls
63 g, soft, stem trimmed (Buy 125g)
1 medium, cut into 8 thin slices
White bread roll
340 g, (4x85g) sesame seed
48 g, (4 x 12g slices)
Prosciutto fat trimmed
1 x 3 second spray(s)
- 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).
- Meanwhile, heat a large frying pan over medium-high heat. Lightly spray eggplant with oil. Cook eggplant, in batches until golden and tender.
- Using a food processor, place figs, remaining cooking water and lemon juice and process until smooth and combined.
- 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.