How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Aubergines With Prosciutto?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Grilled Aubergines With Prosciutto suitable as vegetarian?

Yes, Grilled Aubergines With Prosciutto falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Grilled Aubergines With Prosciutto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Aubergines With Prosciutto Recipe

Name: Grilled Aubergines With Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (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; 1/4 teaspoon dried oregano; freshly ground rock salt to taste

Try this homemade Grilled Aubergines With Prosciutto recipe the whole family will love. Made with eggplant, red bell pepper, spinach leaves and Parma. E…

This Grilled Aubergines With Prosciutto relies on simple, everyday ingredients such as sun-dried tomato paste, extra virgin olive oil, balsamic vinegar and dried oregano. It comes together quickly and makes 4 servings, at about 51 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

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
1/4 teaspoon dried oregano
freshly ground rock salt to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
51 kcal
Category
Vegetarian

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