Eggplant (Aubergine) , Prosciutto, and Mozzarella

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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