Grilled Eggplant with Prosciutto

This is a wonderful and healthy salad that incorporates grilled eggplant with red bell pepper, spinach, prosciutto and sun-dried tomato paste.

Ingredients -

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 Prosciutto, (1/2 ounce), thinly sliced
1 Teaspoon Sun Dried Tomato Paste
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
1/4 Teaspoon Dried Oregano
Fresh Ground Rock Salt, to taste

Preparation:

Preheat your oven to 400 degrees F.
Arrange the slices of eggplant and red bell pepper on a baking sheet.
Broil them for about 7 minutes or until they are firm soft.
Meanwhile, place the spinach onto a serving plate and drizzle with olive oil and balsamic vinegar.
Sprinkle the spinach with the fresh ground rock salt.
When the vegetables are done, arrange the red peppers nicely 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.

Cooking Tip

Spinach Selection

For the best quality, select leaves that are green and crisp, with a nice fresh fragrance. Avoid leaves that are limp, damaged, or spotted. If you are in a rush, grab a bag of fresh, pre-washed spinach.

Cooking Tip

Eggplant Fact

The act of salting and rinsing eggplant to reduce bitterness is called "degorging." An old practice, it is not as necessary these days because modern eggplants are less bitter.