Prosciutto ham with eggplant

1. Preheat oven to th. 7-210°C. Wash and dry the eggplant. Cut into 9 slices lengthwise. Place them on a baking sheet lined with parchment paper. Sprinkle with olive oil, salt and pepper and bake for 20 minutes. Flip them halfway through cooking.

2. Meanwhile, cut the prosciutto ham slices in half lengthwise. Mix the fromage frais or cream cheese with 2 tablespoons of olive oil, salt and pepper.

3. Remove the eggplant from oven and let cool. Cut them in half lengthwise. Spread the ham slices on work surface. Cover with a slice of eggplant and a thin layer of fromage frais or cream cheese.

4. Roll the ham on itself, enclosing the filling inside. Close with a cocktail pick. Wash, dry and thin out the basil. Sprinkle basil and serve.

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