Warm salad of aubergine, prosciutto, red pepper and spinach

    17 min

    A deliciously healthy and alternative salad - a great way to get your vegetables! Serve with good cheese and crusty bread for a sophisticated lunch.

    5 people made this

    Serves: 2 

    • 1 aubergine, trimmed and sliced
    • 1 red pepper, cut into rings
    • 50g (2 oz) spinach leaves, torn into pieces
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon balsamic vinegar
    • freshly ground rock salt to taste
    • 1 tablespoon sun-dried tomato purée
    • 1 slice prosciutto di Parma, thinly sliced

    Prep:10min  ›  Cook:7min  ›  Ready in:17min 

    1. Preheat the grill.
    2. Arrange slices of aubergine and red pepper on a baking tray. Grill for about 7 minutes, until soft.
    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 purée onto each slice of aubergine. Top with prosciutto. Arrange the aubergine slices over the peppers in an overlapping spiral pattern. Serve immediately.
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    Reviews in English (4)


    If I were to try this again I would probably sautee the eggplant. Mine didnt come out very good at all. I think I will try it again but without the eggplant and with large portabellos sauteed. Otherwise this recipe isnt so bad. Just needs some tweeking.  -  17 Aug 2006  (Review from Allrecipes US | Canada)


    I thought this recipe was fantastic! Husband and I both loved it! Will make it a main dish at our house.  -  01 Mar 2009  (Review from Allrecipes US | Canada)


    Delicious! I would suggest adding some roasted pine nuts. This makes a great sandwich. Thank you for the recipe.  -  26 Jan 2016  (Review from Allrecipes US | Canada)

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