Warm salad of aubergine, prosciutto, red pepper and spinach

    Warm salad of aubergine, prosciutto, red pepper and spinach

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

    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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