Grilled Aubergines With Prosciutto

Ingredients

• Servings: 2
• 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
• 1/4 teaspoon dried oregano
• freshly ground rock salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 17 mins


• 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.