eggplant roll-ups on a bed of rocket leaves next to prosciutto slices and grana padano cheese chunks all placed on a wood board

Eggplant Roll-ups (gluten-free)

Course: Appetizer
Cuisine: Italian
Keyword: aubergine, eggplant, eggplant rolls, gluten-free
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Author: The Petite Cook
These flavour-packed gluten-free Eggplant Roll-ups with Grana Padano and Prosciutto di San Daniele are super easy to make, require minimum cooking and look fancy enough to serve as finger food to any party!
Print Recipe

Ingredients

  • 2 eggplants
  • handful of fresh rocket leaves
  • 2-3 slices Prosciutto di San Daniele
  • 85 gr Grana Padano cheese chopped in small chunks

Instructions

  • Finely slice the eggplants into even-sized slices, either by using a mandolin or with the help of a sharp knife. Set aside all the small slices for another recipe.
  • Heat a large grilling pan over med-high heat. Brush each eggplant slice with olive oil if you like, then grill over the pan until cooked, about 2 min on each side.
  • Top each slice with a small amount of rocket, half slice of Prosciutto di San Daniele and 3-4 small chunks of Grana Padano cheese.
  • Roll each slice, then arrange two rolls together and secure with a bamboo skewer.
  • Serve straight away or refrigerate for up to 2 hours until ready to serve.

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