Grilled Aubergines with Prosciutto

Name: Grilled Aubergines with Prosciutto
Cook time: 7 min
Yield: 2 servings
Cuisine: United Kingdom
Ingredients: 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; 1 tablespoon extra virgin olive oil; 1 tablespoon balsamic vinegar; ¼ teaspoon dried oregano; freshly ground rock salt to taste

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

INGRIDIENT

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

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

¼ teaspoon dried oregano

freshly ground rock salt to taste

DIRECTION

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.

NUTRITION FACT

Per Serving: 177 calories; protein 4.8g; carbohydrates 19g; fat 10.2g; cholesterol 6.2mg; sodium 360.8mg.

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