Grilled Aubergines with Prosciutto

Eggplant and bell pepper slices are broiled then topped with prosciutto and served on a bed of spinach. A deliciously healthy and alternative salad - a great way to get your vegetables!

• Preparation Time: 10 mins
• Cooking Time: 7 mins
• Total Time: 17 mins
• Calories: 177 Calories

Ingredients

• 1 tablespoon balsamic vinegar
• ¼ teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• 1 eggplant, ends trimmed and cut into 1/2-inch-thick slices
• 1 red bell pepper, cut into rings and seeds removed
• 1 cup spinach leaves, torn into pieces
• 1 (1/2 ounce) slice thinly sliced prosciutto di Parma
• 1 teaspoon sun-dried tomato paste
• freshly ground rock salt to taste

Recipe Instructions

Step 1

Preheat your oven's broiler to 400 degrees F (200 degrees C).

Step 2

Arrange slices of eggplant and red bell pepper on a baking sheet. Broil for about 7 minutes, until soft.

Step 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.