Aubergine carpaccio with raw ham and roquefort

Name: aubergine carpaccio with raw ham and roquefort
Total time: 25 min
Yield: 4
Ingredients: 2 eggplant small, in thin slices; 1 tablespoon olive oil; 2 tablespoon Pesto; 12 paste raw ham; 150 gram Roquefort crumbled; 150 gram cherry / Christmas halved; 2 tablespoon basil minced meat

Try this aubergine carpaccio with raw ham and roquefort

Ingredients

2 eggplant small, in thin slices
1 tablespoon olive oil
2 tablespoon Pesto
12 paste raw ham

150 gram Roquefort crumbled
150 gram cherry / Christmas halved
2 tablespoon basil minced meat

Kitchen Stuff

baking form for mini muffins, greased

Directions

Sprinkle the aubergine slices with salt and place them in a colander with a plate on top that is heavier, for example with a full tin can. Dab the eggplant slices dry with kitchen paper and brush them with olive oil.
Fry the aubergine briefly in a grill pan or frying pan with non-stick coating. Place the slices in a round fan shape on 4 plates and brush lightly with pesto.
Divide the slices of ham with the cheese and the to over the eggplant. Sprinkle with pepper and garnish with basil.