Grilled Aubergines with Prosciutto

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



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.


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

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