Easiest Way to Make Stuffed Aubergine Rolls Ricotta

Grilled Aubergines With Prosciutto

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Recipe Summary Grilled Aubergines With Prosciutto

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

Ingredients | Stuffed Aubergine Rolls Ricotta

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 (1/2 ounce) slice thinly sliced prosciutto di Parma

1 teaspoon sun-dried tomato paste

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

¼ teaspoon dried oregano

freshly ground rock salt to taste

Directions

Preheat 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 | Stuffed Aubergine Rolls Ricotta

prep: 10 mins cook: 7 mins total: 17 mins Servings: 2 Yield: 2 servings

TAG : Grilled Aubergines With Prosciutto

Salad, Vegetable Salad Recipes,

Images of Stuffed Aubergine Rolls Ricotta

Stuffed Aubergine Rolls Ricotta - Sliced aubergines are coated in breadcrumbs, fried and then rolled with a cheesy mixture of parmesan, ricotta and mozzarella, before being baked in a homemade tomato sauce.