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My review
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 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat your oven's broiler to 400 degrees F (200 degrees C).
- Arrange slices of eggplant and red bell pepper on a baking sheet. Broil for about 7 minutes, until soft.
- 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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Newest
8/17/2006
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....
3/1/2009
I thought this recipe was fantastic! Husband and I both loved it! Will make it a main dish at our house.
9/11/2011
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...
1/26/2016
Delicious! I would suggest adding some roasted pine nuts. This makes a great sandwich. Thank you for the recipe.