Prosciutto, dried fig & aubergine rolls
Sarnies don't need to be boring! Jazz them up for a lunch that's stuffed with healthy goodness. Go on, make your colleagues jealous
Calorie controlled cooking spray
Lemon Juice, Fresh
Sesame seed bread roll
Light cheese slices
- To make the chutney, put the figs and 125ml water in a small pan, then bring to the boil over a high heat. Reduce the heat and simmer for 10 minutes, or until the figs are very soft and the water has reduced by about three quarters.
- Meanwhile, heat a nonstick frying pan over a medium-high heat. Lightly mist the aubergine slices with cooking spray and cook in small batches until tender.
- Put the figs, remaining cooking liquid and lemon juice in a food processor and whizz until you have a smooth chutney.
- Fill the rolls with the rocket, cheese slices, sliced aubergine, prosciutto and the fig chutney.
Double the ingredients for the fig chutney to make extra, it will keep in the fridge for up to 5 days.