Usually when we have some guests coming over, we go shopping together with my boyfriend. That’s quicker to be two peoples in a supermarket and this is also lighter for me. I am more thinking about beer and wine bottles than eggplants of course. At some point, he is always asking me if I have planned something special for the apéritif. May I buy some chips and crackers? Do you mind? I am like… what? Usually I already have a menu and this verrine is something you could eat for apéritif if you were coming over to my place.
You know I really like chips and crackers sometimes but that’s not really healthy or tasty. I am not quite sure about the calorie intake of this recipe. Might be really high. Anyway if I had the choice between chips and crackers or the delicious verrine below… I would definitely pick the verrine.
I brought back some italian cured ham from Parma, where I was in business trip last week. I used it for these verrines; but of course you can use any type of cured ham you like.
Cured ham rolls with eggplants verrine
- 2 eggplants
- 6 slices cured ham
- 125 gr fresh cheese like cantadou or boursin 4.46 oz.
- olive oil
- Preheat oven to 200°C (400°F).
- Wash and slice eggplants with mandoline. Cut cured ham slices in three parts.
- Add a greaseproof paper on a baking tray. Put eggplant slices. Spread olive oil, rosmarin, salt and pepper.
- Bake for 8 minutes. Remove from oven. Turn eggplant slices and bake for another 8 minutes.
- Put one eggplant slice on top of one cured ham slice. Spread fresh cheese on top of eggplant. Roll and pick on a stick.
- Put in your verrines and refrigerate.