Roasted aubergine rolls with ham, tomato and mozzarella

Roast the aubergine alone until flexible. Then fill with cured ham, tomato and mozzarella: no second baking and no sauce are needed.

Ingredients and timing for 4

Serves 4 · 40 min

Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.

• 2 large aubergines, about 600–700 g total
• 80 g sliced cured ham
• 200 g tomato
• 150 g drained mozzarella
• 2 tablespoons olive oil
• Pepper and salt to taste

Step-by-step method

1. Heat the oven to 200 °C. Wash aubergines and cut eight long central slices about 5 mm thick; reserve trimmings for another dish. Brush with oil and spread without overlapping.
2. Roast about 15–20 minutes, turning halfway, until tender and flexible without breaking. Cool slightly for about 5 minutes until no longer steaming.
3. Wash and finely dice tomato, leaving excess juice aside. Dry mozzarella and cut eight sticks. Divide ham into eight portions. Fill each aubergine slice, roll and serve two per person with pepper and only needed salt.

Adapt the recipe to your kitchen

If aubergine is still stiff, roast longer before rolling. Do not force a raw slice or overfill with wet tomato.

Contains milk. Store cheese and ham as labelled until assembly. Serve freshly made; no universal storage period is claimed.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

Choose your ham and plan your purchase

You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.

Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.