Roasted Eggplant and Prosciutto Salad


From Susanne's Site.

For 4 people:
8 oz cherry tomatoes (about 1 1/2 cups)
3 small long eggplants
2 T olive oil
4 slices prosciutto
arugula, baby romaine, or spring mix
sea salt and freshly ground black pepper

Cut a slit through the top of each tomato (like you’re going to cut it in half lengthwise, but don’t cut all the way through). Slice eggplant diagonally into 1-inch thick rounds (don’t make them thinner!). Put into a roasting pan with tomatoes and sprinkle with olive oil, salt and pepper. Cook in preheated oven for 350 for 30 minutes. Check halfway through, if the eggplants are getting too done, turn down to 300 for last 10-15 minutes. Tomatoes should burst and be really wrinkley and soft. Rinse the prosciutto then dry. Pan fry on a dry pan until crispy.

For the dressing, combine:
1 T balsamic vinegar
1 T Dijon or Champagne mustard
3 T olive oil
sea salt and black pepper to taste

Toss lettuce with dressing and distribute on plates. Top with prosciutto, tomatoes, and eggplant.

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