04/10/2026
Here's a delicious recipe for a Prosciutto and Eggplant Purée Sandwich that's easy to make and packed with flavour:
Ingredients:
1 medium eggplant
2 tablespoons olive oil
Salt and black pepper, to taste
4 slices of rustic bread, toasted
100g thinly sliced prosciutto
1 clove garlic, minced
Fresh basil leaves (optional)
Instructions:
Prepare the Eggplant Purée:
Preheat the oven to 200°C (400°F).
Slice the eggplant in half lengthwise, brush with olive oil, and season with salt and pepper.
Place on a baking sheet, cut side down, and roast until the flesh is tender, about 30-40 minutes.
Scoop out the flesh and blend in a food processor with garlic until smooth. Adjust seasoning with salt and pepper.
Assemble the Sandwich:
Spread a generous layer of eggplant purée on one side of each toasted bread slice.
Layer the prosciutto slices over the purée.
Add fresh basil leaves if using.
Top with the remaining slices of bread.
Serve:
Cut the sandwiches in half and serve immediately, or wrap them up for a picnic or quick lunch!
This sandwich combines the creamy texture of the eggplant purée with the salty crispness of prosciutto, all rounded off by the hearty toasted bread. Enjoy!
