Mille feuille of aubergine with sliced Ham
Mille feuille of aubergine with sliced Ham

Mille feuille of aubergine with sliced Ham


200g of CINCO JOTAS Iberian ham 

1 Aubergine

50g Payoyo cheese

40g Dried tomato

For the pesto

15g Basil 

25g Pine nuts

25g Grated Idiazabal cheese 

100g Olive oil 

50g Water 

1 Garlic clove

Salt (to taste)

For the aubergine

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.

For the pesto

In a mortar or a blender, mix the ingredients until attaining a smooth sauce.

Final touches and presentation

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.