Grilled eggplant with prosciutto

    17 minutes

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

    4 people made this

    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (4)


    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.  -  17 Aug 2006  (Review from Allrecipes USA and Canada)


    I thought this recipe was fantastic! Husband and I both loved it! Will make it a main dish at our house.  -  01 Mar 2009  (Review from Allrecipes USA and Canada)


    Delicious! I would suggest adding some roasted pine nuts. This makes a great sandwich. Thank you for the recipe.  -  26 Jan 2016  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 6 collections