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Grilled Eggplant Pockets

  • Yield: 6 servings


  • 1 large eggplant
  • 1/2 log goat cheese
  • 6 slices prosciutto
  • 12 fresh basil leaves
  • 3 garlic cloves, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 3 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper


  • Preheat a grill to 350 degrees F.
  • Combine ingredients for marinade in a bowl.
  • Cut the eggplant lengthwise into 6 slices. Brush the marinade on both sides of the eggplant and stack the slices on top of each other until ready to grill.
  • Grill the eggplant until cooked through, about 4 minutes per side. Remove from grill and let cool.
  • On each slice, layer softened goat cheese, 1 slice of prosciutto and 2 fresh basil leaves. Fold both ends into the middle of the eggplant, or if you wish you can fill one slice of the eggplant with the ingredients and stack another slice of eggplant on top. Serve.