Grilled Aubergines with Prosciutto

Grilled Aubergines with Prosciutto

Eshka

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

17 m servings 177 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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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....

I thought this recipe was fantastic! Husband and I both loved it! Will make it a main dish at our house.

Delicious! I would suggest adding some roasted pine nuts. This makes a great sandwich. Thank you for the recipe.

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 ch...

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