"A deliciously healthy and alternative salad - a great way to get your vegetables!" — Eshka
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eggplant, ends trimmed and cut into 1/2-inch-thick slices
red bell pepper, cut into rings and seeds removed
spinach leaves, torn into pieces
1 (1/2 ounce) slice
thinly sliced prosciutto di Parma
sun-dried tomato paste
extra virgin olive oil
freshly ground rock salt to taste
If I were to try this again I would probably sautee the eggplant. Mine didnt come out very good at all. I think I will try it again but without the eggplant and with large portabellos sauteed. Otherwise this recipe isnt so bad. Just needs some tweeking.
I thought this recipe was fantastic! Husband and I both loved it! Will make it a main dish at our house.
This was really good! I grilled the veggies instead of broiling, and used olive tapenade instead of tomato paste because it's what I had. Added garlic, sliced portobello mushrooms, and feta cheese. YUM.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Aubergines with Prosciutto
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 92
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