Aubergine rolls with ham and mozzarella

Put wooden skewers first in water to prevent burning while grilling. Cut the aubergines into 12 long, thin slices. Sprinkle with salt and leave to soak for about 10 minutes.

Rinse the eggplant slices and pat dry. Lay them side by side on a cutting board or work surface.

Divide the mozzarella over the slices of ham and add a little pesto. Wrap the ham around the mozzarella into a closed package. Place this on the aubergine slices and roll the aubergine.

Thread the aubergine packages on the skewers and roast them brown and cooked in a hot grill pan, in the oven or on the barbecue.

Heat the sifted tomatoes with the rest of the pesto and serve this sauce with the snacks.