Grilled eggplant with prosciutto

    Grilled eggplant with prosciutto


    4 people made this

    A delicious and unusual salad - a great way to get your vegetables!

    Serves: 2 

    • 1 eggplant, ends trimmed and cut into 1 cm slices
    • 1 red capsicum, cut into rings and seeds removed
    • 2 good handfuls of spinach leaves, torn into pieces
    • 1 slice of thinly-sliced prosciutto
    • 1 teaspoon sun-dried tomato paste
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon balsamic vinegar
    • 1/4 teaspoon dried oregano
    • salt to taste

    Preparation:10min  ›  Cook:7min  ›  Ready in:17min 

    1. Turn the grill to high.
    2. Arrange slices of eggplant and red capsicum on the griller tray and grill for about 7-10 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 capsicum over the spinach. Top with a slice of prosciutto. Smear a small amount of sun-dried tomato paste onto each slice of eggplant then arrange the eggplant slices over the capsicums in an overlapping spiral pattern. Serve immediately.

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