Prosciutto, aubergine and Džiugas cheese aperitifs

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Prosciutto, aubergine and Džiugas cheese aperitifs
Prosciutto, aubergine and Džiugas cheese aperitifs
Servings:Serves 8 - Makes 8 aperitif bacon rolls
Calories per serving:151
Ready in:50 minutes
Prep. time:40 minutes
Cook time:10 minutes
Recipe author:Chef
First published:1st November 2015

These unusual aperitif bacon rolls make a great accompaniment to a Christmas meal or as a tapas, mezze or antipasti. A kind of pigs in blankets, without the pigs!

Another great recipe idea for using your home grown aubergines.


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Mise en place

  • Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]


  1. Wash and drain the aubergine (eggplant).
  2. Pat dry and slice lengthways into strips, about 3cm thick.
  3. Place a sheet of greaseproof paper onto a baking tray.
  4. Lay the aubergine strips on the greaseproof paper, drizzle with olive il and sprinkle with black pepper and fresh herbs.
  5. Bake the eggplant strips for 10 minutes.
  6. Remove from the oven and allow to cool.
  7. Shred the Džiugas cheese into strips using a julienne peeler.
  8. Lay a slice of prosciutto on your work surface, spread with cream cheese and sprinkle with a little extra black pepper and herbs.
  9. Lay some strips of Džiugas cheese on the top and roll up.
  10. Secure with a cocktail stick if needed

Serving suggestions

Allow to cool and serve

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