Warm Salad of Aubergine, Prosciutto, Red Pepper and Spinach Recipe
This is a very quick and easy to make salad and is prepared using fresh veggies including aborigine, spinach and the very colorful, spicy and nutritious red pepper. However if you cannot get the fresh veggies, you can also buy the canned ones. This salad if prepared with fresh vegetables along with the prosciutto di parma (which is a kind of ham that is made in Itlay), it will not only be delightful but will also give a very healthy treat packed with a little of fats and a lots of vitamins and antioxidants.
In order to know how to prepare this warm salad of aborigine, prosciutto, red pepper and spinach, follow the recipe described as under.
Preparation Time: 8-10 minutes
Cook Time: 5-6 minutes
Utensils: Grill Pan, Chopping Board, Chopping Knife, Salad Serving Platter, Serving Spoon
Servings: 4 to 5 persons
Fat: 42 g
Cholesterol: 25 mg
– 2 Aubergines
– 2 Red Pepper
– ½ bunch Spinach Leaves,(Finally Chopped)
– 1 slice Prosciutto Di Parma, (finely sliced)
– ¼ cup Tomato Purée
– ¼ cup Olive Oil
– ¼ cup Balsamic Vinegar
– Salt (to taste)
– Grounded Black Pepper (to taste)
First of all preheat the gril pan. In the meantime, chop the veggies into square sticks.
After some time the grill pan will be ready, so put all the chopped veggies on it and grill for about 5 to 6 minutes.
Now start arranging the serving platter side by side. So place the Prosciutto di Parma on the salad serving plater. Also pour over the stated amount of oil, salt, grounded black pepper and balsamic vinegar.
Now the veggies might almost be ready. Take them off the grilled pan and place them on the Prosciutto di Parma.
Pour the tomato puree over the Prosciutto di Parma and sprinkle with spinach leaves.
The warm salad of aubergine, prosciutto, red pepper and spinach is ready to be served.