Mille feuille of aubergine with sliced Ham
200g of CINCO JOTAS Iberian ham
50g Payoyo cheese
40g Dried tomato
25g Pine nuts
25g Grated Idiazabal cheese
100g Olive oil
1 Garlic clove
Salt (to taste)
Cut the aubergine into slices, sprinkle them with salt, and place them on a wire mesh tray, so that the excess drained water reduces bitterness.
Lightly cook in a skillet on both sides and set aside.
In a mortar or a blender, mix the ingredients until attaining a smooth sauce.
Layer the ingredients in the following order: aubergine, tomato, Payoyo cheese and slices of Cinco Jotas Iberian ham until reaching the desired height. Bake for 5 minutes at 180 ºC.
After removing from the oven, place on a dish accompanied with pesto and topped with a veil of Cinco Jotas Iberian ham.