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Grilled Aubergines with Prosciutto

By: Eshka  
"A deliciously healthy and alternative salad - a great way to get your vegetables!"

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 223 people have saved this

Prep Time:
10 Min
Cook Time:
7 Min
Ready In:
17 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 eggplant, ends trimmed and cut into 1/2-inch-thick slices
  • 1 red bell pepper, cut into rings and seeds removed
  • 1 cup spinach leaves, torn into pieces
  • 1 (1/2 ounce) slice thinly sliced prosciutto di Parma
  • 1 teaspoon sun-dried tomato paste
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon dried oregano
  • freshly ground rock salt to taste

Directions

  1. Preheat your oven's broiler to 400 degrees F (200 degrees C).
  2. Arrange slices of eggplant and red bell pepper on a baking sheet. Broil for about 7 minutes, until soft.
  3. Meanwhile, place the spinach onto a serving plate and drizzle with olive oil and balsamic vinegar. Sprinkle with salt. When the vegetables are done, arrange the red peppers over the spinach. Smear a small amount of sun-dried tomato paste onto each slice of eggplant. Top with a slice of prosciutto. Arrange the eggplant slices over the peppers in an overlapping spiral pattern. Serve immediately.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 177 | Total Fat: 10.2g | Cholesterol: 6mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2006 by Jill 
If I were to try this again I would probably sautee the eggplant. Mine didnt come out very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2009 by Nancy in Montague, MI 
I thought this recipe was fantastic! Husband and I both loved it! Will make it a main dish... MORE

 
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