Eggplant rolls

Ingredients for 4 servings:

• 1 large eggplant(s)
• 10 slices of Serrano ham
• 150 g cream cheese (with chili)
• olive oil
• salt and pepper
• some parsley, chopped
• 1 garlic clove(s), finely diced
• Leek
• cocktail tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Antipasti

Peel the eggplant and cut lengthwise into not-too-thin slices. Arrange the slices on a plate and sprinkle with salt to remove any bitterness. After about 30 minutes, rinse the eggplant slices and dry them on kitchen paper. Mix olive oil with salt, pepper, garlic, and parsley, brush the slices thinly with it, and grill on both sides. Cut the leek lengthwise into thin strips and blanch briefly in boiling water. Remove from the pan and refresh with cold water. Spread the cooled eggplant slices with cheese and place a slice of ham on each one. Roll up, wrap the leek strips around them, and tie a knot. You can also place the eggplant slice on the ham, roll it up, and garnish with tomatoes. You could also add some steamed carrot sticks, arugula, etc. to the roll. The sky’s the limit. Ideal as a starter or side dish for a barbecue.