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Aubergine/Eggplant Saltimbocca
This aubergine saltimbocca is a super easy and economical version of the Italian classic and is ready in just 25 minutes
Ingredients
- 1 aubergine eggplant
- 2 tbsp red pesto or any pesto
- 4 slices mozzarella
- 4 slices parma ham Sorento ham or proscuito
- 4 sage leaves
- 2 tbsp olive oil for frying
- 1 tbsp parmesan
- salt and pepper to taste
Instructions
- Preheat oven to 200C
- Slice the aubergine into half-centimetre steaks and fry in olive oil for about 5 minutes each side till golden and cooked through. Remove from pan and drain on kitchen paper
- Spread each slice with pesto then add the mozzarella, a slice of the ham and top with the sage leaf and pin this all together with a toothpick/cocktail stick and season with salt and pepper
- Bake in a preheated oven for about 10 minutes till golden
- Serve with a sprinkling of parmesan cheese
Notes
Serve these as a main course (two slices each) with a green salad and some crusty bread on the side.
Or they make a great starter or as part of a mezze/sharing table.
Nutrition
Calories: 452kcalCarbohydrates: 17gProtein: 18gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 58mgSodium: 644mgPotassium: 602mgFiber: 7gSugar: 10gVitamin A: 558IUVitamin C: 6mgCalcium: 352mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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