GRILLED AUBERGINES WITH PROSCIUTTO

Grilled Aubergines with Prosciutto image

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

Provided by Eshka

Categories Salad Vegetable Salad Recipes

Time 17m

Yield 2

Number Of Ingredients 9

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

Steps:

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 : Calories 176.7 calories, Carbohydrate 19 g, Cholesterol 6.2 mg, Fat 10.2 g, Fiber 9.3 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 360.8 mg, Sugar 8.9 g