Eggplant and raw ham pie

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Eggplant and raw ham pie

Eggplant and raw ham pie

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1 puff pastry dough

1 eggplant

1/2 lemon

2 eggs

100 g of fresh cream

100 g grated Emmentaler

1 tomato

1/2 teaspoon grated nutmeg

1 teaspoon chopped basil

4 thin slices of raw ham

Preparation: 30 min
Cooking time: 20 min
Step 1
Make a mould with the puff pastry.
Step 2
Cover it with parchment paper and dry beans to prevent the dough from swelling, and bake in the oven for 1/4 hour at 180°C (therm.6).
Step 3
Peel the aubergine, then cut it into 1/2 cm thick slices lengthwise.
Step 4
Place these slices on the oven tray, and place them in the oven for 15 minutes.
Step 5
The eggplant must be soft and not grilled!
Step 6
In a blender, blend the eggs, crème fraîche, and raw tomato, stemmed and cut into coarse pieces.
Step 7
Then add the nutmeg, basil and grated Emmental cheese and mix.
Step 8
Arrange the eggplant slices so that the dough is covered all over the bottom of the pie.
Step 9
Press the lemon on the eggplant, distributing well, and removing the seeds.
Step 10
Pour over the tomato mixture.
Step 11
Arrange the ham slices on top.
Step 12
Put in the oven for 20 minutes at 180°C (therm.6), and serve hot.
I add my grain of salt

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