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Cured ham rolls with eggplants verrine

Cured ham rolls with eggplants verrine

Prep Time 10 mins
Cook Time 8 mins
Course Appetizer
Servings 6 people


  • 2 eggplants
  • 6 slices cured ham
  • 125 gr fresh cheese like cantadou or boursin 4.46 oz.
  • rosmarin
  • pepper
  • salt
  • 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.