World Famous Recipes

Grilled Eggplant Pockets Recipe courtesy Mary Sakellariou,
Toronto, Canada

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 6 servings 
 
 
Marinade:
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
3 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1 large eggplant
1/2 log goat cheese
6 slices prosciutto
12 fresh basil leaves
3 garlic cloves, finely chopped

Preheat a grill to 350 degrees F.
Combine ingredients for marinade in a bowl.

Cut the eggplant lengthwise into 6 slices. Brush the marinade on
both sides of the eggplant and stack the slices on top of each other
until ready to grill.

Grill the eggplant until cooked through, about 4 minutes per side.
Remove from grill and let cool.

On each slice, layer softened goat cheese, 1 slice of prosciutto and
2 fresh basil leaves. Fold both ends into the middle of the
eggplant, or if you wish you can fill one slice of the eggplant with
the ingredients and stack another slice of eggplant on top. Serve.