Feta and Prosciutto Pocket with Eggplant

  • Prep Time -
  • Cook Time -
  • Serves 4

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1. Ingredients

  1. 1/2 eggplant, cut in 2 lengthwise and sliced
  2. Salt
  3. 1 large tomato, sliced
  4. 1 red onion, sliced
  5. Olive oil
  6. 4 large regular tortillas or choice of flavoured ones
  7. Dried oregano
  8. Dried basil
  9. 1/2 lb (250 g)  thinly sliced prosciutto
  10. 12 marinated pitted black olives, sliced
  11. 1/3 lb (150 g) Canadian Feta cheese, crumbled
  12. Salt and pepper

2. Cooking Directions

  1. Salt eggplant slices on both sides and let sweat for 30 minutes.  Pat dry and set aside.
  2. In skillet, heat oil and sauté eggplant slices for 3 to 5 minutes, or until preferred doneness, turning once.  Remove from skillet.  In same skillet, sauté tomato and onion for 2 to 3 minutes while stirring.  Add olive oil as needed.  Remove from heat.
  3. Place each tortilla on serving plate.  Brush centre of each tortilla with some olive oil.  Sprinkle with oregano and basil.  Arrange prosciutto slices in centre of each tortilla and garnish with grilled vegetables, black olives and Canadian Feta cheese. Season to taste with salt and pepper.
  4. To serve, fold bottom edge of each tortilla over filling, then fold one side in and other side on top, overlapping to close.  Secure with toothpick.
  5. Serve pockets with a fusilli salad.

Yield: 4 servings

3. Still Hungry?

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