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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