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Grilled Aubergines with Prosciutto

Eshka

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

17 m servings 177 cals
Original recipe yields 2 servings

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Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 177 calories; 10.2 g fat; 19 g carbohydrates; 4.8 g protein; 6 mg cholesterol; 361 mg sodium. Full nutrition

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Reviews

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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....

I thought this recipe was fantastic! Husband and I both loved it! Will make it a main dish at our house.

This was really good! I grilled the veggies instead of broiling, and used olive tapenade instead of tomato paste because it's what I had. Added garlic, sliced portobello mushrooms, and feta ch...

Delicious! I would suggest adding some roasted pine nuts. This makes a great sandwich. Thank you for the recipe.