Grilled Eggplant with Schinken

[Rebecca Kneen]

Grilled Eggplant with Schinken

Serves 4 as Appetizer.

The exact quantities of this dish can vary, and you can use prosciutto, schinken or even cooked bacon (though it's a bit hard to roll). I've used both a very creamy cheese like havarti or german butter cheese and parmesan, both to excellent effect - it all depends on how salty the ham is. Parmesan brings out the smokiness of a well-cured Westphalian Schinken, while creamy cheeses bring out the salt.

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Main Ingredients

• 2 whole eggplants
  
• 12 slices schinken
  
• 200 g parmesan or creamy havarti
  

Marinade

• 1/4 c olive oil
  
• 3 T balsamic vinegar
  
• 2 cloves garlic, crushed
  
• generous amounts of fresh oregano & basil
  
• Salt & pepper
  

Make marinade: whisk together oil, vinegar, garlic, herbs, salt & pepper. Adjust to reflect your favourite vinaigrette, but heavier on the oil than usual.

Slice eggplants lengthwise 1/4" thick. If they are storebought and bitter, you will need to salt them, leave them to sit for 1/2 hour, then rinse and pat dry with a tea towel. If homegrown or from the farmers' market, just slice them.

Marinate the eggplant slices for 1/2 hour or so, while the charcoal grill gets ready. Keep the marinade!

Gently grill the eggplants until they are dry on the outside and soft on the inside, making sure they are sufficiently leathery outside to hold together.

Slice the cheese into strips about 1/4" wide and as long as the eggplant slices are wide.

Lay down a slice of eggplant, then a slice of schinken, then a piece of cheese (cheese goes crosswise), then roll the eggplant up. Secure with a toothpick if necessary. Pour the marinade over top for an extra drippy experience and serve while still warm, with napkins.

Serve with a Mild Ale, Irish Red Ale, or Bitter (English or Best, not American).

Keywords: Hors d'oeuvre, Vegetables, Pork, Italian, Snack

( RG2033 )