Prosciutto and Eggplant with White Sesame Dressing

Today, I’m sharing a refined dish made with prosciutto and grilled eggplant.
Tender eggplant pairs beautifully with a white sesame dressing, balanced with lemon, garlic, and a touch of soy sauce. The saltiness of prosciutto adds depth, creating an elegant yet approachable appetizer.

It pairs wonderfully with wine or sake, making it perfect for a relaxed evening at home.

You can also find the recipe for my Elegant Chilled Prosciutto and Tomato Pasta here.

Serves 4

• 3 eggplants
• 3 slices prosciutto

Dressing

• 1 tablespoon ground white sesame
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon grated garlic
• 1 teaspoon soy sauce

Optional Garnish

• Cherry tomatoes, parsley, as desired

Instructions

1. Wash the eggplants and remove the stems. Grill until the skins are nicely charred and the flesh is tender. Once slightly cooled, peel off the skin and cut into bite-sized pieces.
2. Mix all dressing ingredients together. Cut the prosciutto into bite-sized pieces and gently toss with the dressing to marinate.
3. Arrange the eggplant on a serving plate and top with the marinated prosciutto. Garnish as desired.

You can also enjoy it spooned over toasted bread for a lovely bruschetta-style variation.
Enjoy experimenting with different presentations.