Grilled Aubergines With Prosciutto Recipes

EGGPLANT (AUBERGINE) , PROSCIUTTO, AND MOZZARELLA

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.