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Photo of Prosciutto, dried fig and eggplant rolls by WW

Prosciutto, dried fig and eggplant rolls

Total Time
35 min
25 min
10 min
Making a fig chutney might seem unusual for a savoury roll, but the flavour punch is super yummy!


Dried fig(s)

63 g, soft, stem trimmed (Buy 125g)


1 medium, cut into 8 thin slices

Lemon juice

2 tsp

White bread roll

340 g, (4x85g) sesame seed


40 g

Provolone cheese

48 g, (4 x 12g slices)

Prosciutto fat trimmed

4 slice(s)

Oil spray

1 x 3 second spray(s)


  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.


TIP: Fig mixture makes 3/4 cup. You’ll only need about half for these four rolls. Store remainder in an airtight container in the fridge for up to 5 days and use on crackers or as a dip for vegie sticks.