Remove the ends of the aubergines, cut them into thin slices (4/5 ml) using a mandolin.
Arrange them flat in a baking sheet (not too tightly packed together).
Using a brush, coat them with olive oil, sprinkle with fleur de sel mixed with Espelette pepper.
Put in a hot oven (th.7-200°C). From the first gilding, turn over to the other side. Take out of the oven,
let cool.
Roll up the slices of ham on themselves, then roll them each in 4/5 slices of eggplant confit while still warm.
Return to baking sheet and sprinkle with grated cheese.
Place under the broiler just long enough for the rolls to brown well.
Serve hot with a small green salad.
A creation of chef Hubert
