Recipe

Grilled Eggplant Roulades With Balsamic Syrup

Ingredients

Preheat a gas or charcoal grill. (Alternatively, preheat the broiler.)
Cut the eggplant crosswise into twelve 1/4-inch-thick slices. Lightly brush on both sides with olive oil, then season with the salt and pepper. Grill until just golden and slightly soft, about 2 minutes on each side. (If broiling, cook for 1 minute per side, carefully watching so that it does not burn.) Let cool slightly.
Top each eggplant slice with a slice of prosciutto, followed by a slice of mozzarella cheese. Roll up each slice and secure with a toothpick.
Return the roulades to the grill. Grill until the cheese starts to melt and the eggplant is warmed through, about 2 minutes. (Alternatively, roast the roulades on a baking sheet at 400?F for 6 to 8 minutes.)
Arrange the roulades on a serving platter, or place 3 roulades each on four individual plates. Discard the toothpicks. Drizzle with the balsamic syrup and the extra-virgin olive oil, if desired, or pass the syrup on the side as a dipping sauce.