Grilled Aubergines with Prosciutto Recipe - Allrecipes.com
  • READY IN 17 mins

Grilled Aubergines with Prosciutto

Recipe by  

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

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Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    7 mins
  • READY IN

    17 mins

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.
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Reviews More Reviews

Aug 17, 2006

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.

 
Mar 02, 2009

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

 

3 Ratings

Sep 11, 2011

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.

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 361 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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