Grilled Aubergines with Prosciutto |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 2 |
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A deliciously healthy and alternative salad - a great way to get your vegetables! 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.
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