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Ciabatta roll with ham, roasted aubergine and fresh herbs
Try this delicious ciabatta roll with ham on the bone and roasted aubergine. Add herbs for a refreshing touch. This lunch will definitely get you through the afternoon.
35 min- Brunch, Lunch
- ERU Balans Herbs
- 4 people
35 min
Brunch, Lunch
ERU Balans Herbs
4 peopleIngredients
- 1 aubergine
- 1 clove of garlic
- 4 tablespoons of olive oil
- 4 ciabatta rolls
- 100 grams ERU Balans Herbs
- 180 grams sliced ham on the bone
- 2 sprigs of parsley
Preparation| 30 min
- Pre-heat the oven to 220 °C.
- Thinly slice the aubergine and sprinkle with salt.
- Leave for 15 minutes to draw out the liquid.
- Grate the garlic and mix with the olive oil.
- Pat the aubergine slices dry with a paper towel.
- Brush the aubergine slices with the garlic oil.
- Place the aubergine slices on a grid and bake in the oven for 10 minutes.
- Then bake the ciabatta rolls according to the instructions found on the packaging.
- Put the ham in a dish and heat in the oven for 2 minutes.
- Finely chop the parsley.
Method| 5 min
- Slice open the rolls and spread the bottom halves with ERU Balans Herbs.
- Add the roasted aubergine.
- Divide the ham over the top.
- Garnish with some chopped parsley and add the top halves of the rolls.
Ingredients
- 1 aubergine
- 1 clove of garlic
- 4 tablespoons of olive oil
- 4 ciabatta rolls
- 100 grams ERU Balans Herbs
- 180 grams sliced ham on the bone
- 2 sprigs of parsley
