Grilled Aubergines With Prosciutto
Keep at room temperature and then just combine with the remaining ingredients when ready to serve.
Recipe Summary Grilled Aubergines With Prosciutto
A deliciously healthy and alternative salad - a great way to get your vegetables!Ingredients | Ottolenghi Aubergine Pomegranate Salad1 eggplant, ends trimmed and cut into 1/2-inch-thick slices1 red bell pepper, cut into rings and seeds removed1 cup spinach leaves, torn into pieces1 (1/2 ounce) slice thinly sliced prosciutto di Parma1 teaspoon sun-dried tomato paste1 tablespoon extra virgin olive oil1 tablespoon balsamic vinegarΒΌ teaspoon dried oreganofreshly ground rock salt to tasteDirectionsPreheat 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.Info | Ottolenghi Aubergine Pomegranate Saladprep: 10 mins cook: 7 mins total: 17 mins Servings: 2 Yield: 2 servings
TAG : Grilled Aubergines With ProsciuttoSalad, Vegetable Salad Recipes,
