🇮🇹 Italian

Eggplant Saltimbocca

Name: Eggplant Saltimbocca
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 40 g Butter; to taste Salt; 4 cloves, minced Garlic; 1, sliced Bell Pepper; 2 tbsp Tomato Sauce; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 3, cut into batons Spring Onions; 2, cubed Eggplant; 8 leaves Sage; 6 slices Prosciutto

🇮🇹 Italian

A Roman classic: sage-perfumed Prosciutto under a blanket of prosciutto, seared quickly so the meat stays tender, then deglazed with white wine into a glossy pan sauce. Simple, fast, and unapologetically savoury.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Butter40 g
Saltto taste
Garlic4 cloves, minced
Bell Pepper1, sliced
Tomato Sauce2 tbsp
Olive Oil2 tbsp
Dried Oregano1 tsp
Spring Onions3, cut into batons
Eggplant2, cubed
Sage8 leaves
Prosciutto6 slices

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Pat the Prosciutto dry and pound it gently between parchment to an even thinness — saltimbocca cooks in minutes, so evenness is everything.
2
Lay a leaf of sage on each piece, drape with prosciutto, and press firmly so the two bond as they cook.
3
Heat the butter with a thread of olive oil in a wide pan until it foams but doesn't brown.
4
Sear the Prosciutto prosciutto-side down for two minutes to crisp, then flip for just one minute more — the meat should stay pale and tender.
5
Lift the Prosciutto out and pour the white wine into the pan, scraping and reducing to a glossy, savoury glaze.
6
Return the Prosciutto to the pan for a warm bath in the pan sauce, plate with the sauce spooned over, and serve at once.

Chef's tip

For deeper flavour, toast the dried oregano in the oil before adding anything wet.

Cook it with your pantry → Share this page: /dish/1228

Watch how it's made

Video: Eggplant Saltimbocca | Italian Recipe with a Twist | Good Food · on YouTube