Hang tight!
"A deliciously healthy and alternative salad - a great way to get your vegetables!" — Eshka
Watch video tips and tricks
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
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.
3 Ratings
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: 177 Calories from Fat: 92
Enjoy exotic northern African flavors in this grilled eggplant and pepper salad.
See how to make a classic spring asparagus dish.
This holiday appetizer couldn't be easier--or tastier!
