Grilled Aubergines with Prosciutto recipe

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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
¼ teaspoon dried oregano
freshly ground rock salt to taste

Nutrition Info

176.7 calories
carbohydrate: 19 g
cholesterol: 6.2 mg
fat: 10.2 g
fiber: 9.3 g
protein: 4.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 360.8 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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

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