Aubergine, ham and goat cheese first course

[Chataigner]

For 4 people.

1 aubergine
4 slices parma or other dried ham
200g soft goat cheese
2 garlic cloves
seasonings
salad to serve

Slice an aubergine lengthwise into 4 slices around 5-10mm thick, leaving the skin on, salt and drain them for at least 1 hour. (Discard the outside pieces, I cook them as well, but then use them chopped in salads). Wash well, dry, then paint with olive oil, season and roast on a baking tray until just starting to brown, typically 30mins at 180°. Allow to cool.

Take around 200g of soft goat cheese, mix with 2 crushed garlic cloves and a sprinkling of balsamic vinaigre. Spread this mix evenly on the ham slices, lay an aubergine slice on top of each, season well, then roll (ham on the outside) and fix with a cocktail stick.

Serve with a dressed green salad.

Yum!