Greg DuPree
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 2 (serving size: about 4 eggplant slices and 3/4 cup topping)

This satisfying, vegetable-forward dish features meaty eggplant and a fresh and flavorful herbaceous topping. The method for crisping the prosciutto is easier (and less messy) than pulling out a pan, and the results offer a concentrated hit of flavor that makes this dish special. Omit the prosciutto to make this a fully vegetarian meal, or, alternatively, use bacon. You can use fresh or frozen peas for the topping, but if you choose to use fresh, blanch them for a couple of minutes to soften.

How to Make It

Step 1

Peel strips lengthwise from the eggplant with a peeler, leaving a pattern of alternating peeled and unpeeled eggplant. Cut the eggplant crosswise into 1/2-inch thick slices. Heat a large nonstick skillet over medium-high. Add 1 tablespoon of the oil to the pan; swirl to coat. Add half of the eggplant; cook until browned and tender, about 3 minutes per side. Transfer to a plate and repeat with the remaining eggplant and 1 tablespoon oil.

Step 2

Toss the peas, tomato, cucumber, parsley, lemon juice, pepper, salt, and remaining 2 tablespoons oil in a medium bowl. Arrange the eggplant on a small platter and sprinkle with the pea mixture.

Step 3

Place the prosciutto slice between 2 layers of paper towels. Microwave on HIGH for 1 1/2 minutes or until crisp. Crumble over the eggplant. Serve immediately.

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