Eggplant Roll-ups (gluten-free)
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!
2 eggplants handful of fresh rocket leaves 2-3 slices Prosciutto di San Daniele 85 gr Grana Padano cheese chopped in small chunks
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.