Aubergine – smoked Ham pockets with Goat Cheese, Walnuts & Ricotta

Ingredients for 24 pockets


24 Eggplant slices (2-3 Eggplants)
24 slices of smoked Ham
Olive Oil
2 soft Goat Cheese, small diced
1 Cups of Ricotta
1 Cup of Walnuts
1 handfull fresh Basil
24 Toothpicks

Preheat the oven to 200C°/400F

Salt the Aubergine slices and let them rest for 20 minutes, then apply Olive Oil on both sides. But them on baking paper on a tray and bake them for 15 minutes until they start getting golden.

Mix the Goat Cheese, Ricotta, Walnuts, Pepper, Salt and Basil in the food processor until you have a creamy paste.

Take a Tsp. full of the Cheese mix and place it in the middle of a Ham slice. Then roll it. Put the rolled Ham in the middle of a Aubergine slice, with the closed ends outside. Fold the Aubergine ends to the middle. You can fixate the pocket with a tooth pick.

Tip: This dish can be served cold like this, or you can heat it up in the oven by 200C°/400F for 10 minutes, just before serving.


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