EGGPLANT (AUBERGINE) , PROSCIUTTO, AND MOZZARELLA
No bread in this dish, so it's a good meal for someone watching carbs. This is from The Weber recipe collection. Because you are grilling, the cook time is not completely "passive time". Makes 8 appetizers or 4 lunches.
Provided by mermaidmagic
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally.
- Place the peppers in a medium bowl and cover with plastic to trap the steam.
- Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds.
- Place the peppers in a food processor with 1 tablespoon oil, and the salt and pepper.
- Process until smooth, scraping down the sides as needed.
- Cut each eggplant crosswise into 8 slices, each about 1/2 inch thick.
- Lightly brush or spray both sides with oil.
- Grill over Direct Medium heat until the underside is well marked, 3 to 4 minutes.
- Transfer half of the slices to a tray, with the grilled sides facing up.
- Turn the remaining slices over and grill until well marked on both sides, 3 to 4 minutes more.
- Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray.
- Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture.
- Top each "sandwich" with a slice of the eggplant that has been grilled on both sides.
- Use a wide spatula to place the "sandwiches" on the cooking grate, uncooked side down, and grill over Direct Medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes.
- Serve warm with the remaining pepper mixture spooned, if desired.
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Sana Thapa
[email protected]I can't wait to try this recipe! It looks so delicious.
Muhammed Ssengooba
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have the ingredients on hand and it's always a hit with my family.
Smash Beverages
[email protected]I'm not a big fan of eggplant, but I loved this recipe! The prosciutto and mozzarella really helped to balance out the flavor of the eggplant.
Salley Sandugu ali
[email protected]This dish is so pretty, I almost didn't want to eat it! But it tasted even better than it looked.
Monika Balint
[email protected]I'm allergic to mozzarella, so I used provolone instead. It was still delicious!
Arbaz Ejaz
[email protected]This recipe is a great way to use up leftover eggplant. I always have some on hand and this is a quick and easy way to turn it into a delicious meal.
kalelk boss
[email protected]I'm not sure what went wrong, but my eggplant turned out mushy. I think I'll try cooking it for less time next time.
Ansaar Rahi
[email protected]I've made this dish several times and it's always delicious! The eggplant is always cooked perfectly and the prosciutto and mozzarella add a great flavor.
Mian Mahad
[email protected]This is one of my favorite recipes! It's so easy to make and always a crowd-pleaser.
Abdul hussain Mallah
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind! The eggplant was cooked perfectly and the flavors were amazing. I'll definitely be making this again.
Marry Bhai07
[email protected]This dish looks amazing! I can't wait to try it.
Kedar Vatarai
[email protected]I made this for dinner last night and it was a hit! The eggplant was cooked perfectly and the prosciutto and mozzarella were a great addition. I will definitely be making this again.
Onli Islam
[email protected]This eggplant dish is a delightful symphony of flavors and textures! The crispy prosciutto and gooey mozzarella pair perfectly with the tender eggplant. I highly recommend trying this recipe for a quick and easy weeknight meal.