Valery Terán

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Recipe of Eggplant with ham

Eggplant with ham

50 mins
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To complement your meat dish, try this recipe of eggplant with ham, they are very rich and nutritious.
Learn more about Valery Terán


4 portions
  • 4 eggplants, girls
  • 200 grams Ham
  • 1/2 cups olive oil
  • 4 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 1/4 cups milk
  • salt, and pepper to taste
  • 1/2 lemon juice
  • 1 1/2 cups bread crumbs


Clean the aubergines and cut them in half lengthwise. Now, with the tip of a knife, remove the pulp, taking care not to break the shells.
Chop the ham finely and then the pulp of the eggplants.
Heat the olive oil in a pan and fry the skins over medium heat, on both sides, until lightly browned; Drain on absorbent paper.
In the same oil sauté the pulp and, when it begins to brown, remove it from the oil and drain it.
In another pan, melt half of the butter and sauté the chopped ham until golden brown.
Now sprinkle the flour in the pan in which the aubergines were browned and stir well until the oil is completely absorbed.
Add a little milk to this to form a thick sauce; add the fried ham, the pulp of the eggplants, the lemon juice and season with salt and pepper.
Fill the aubergines with this mixture and place them in a refractory with butter.
Sprinkle the bread crumbs and spread the rest of the butter cut into pieces.
Place the refractory in the upper part of the oven, at 200 degrees Celsius, until the aubergines are gratin; Serve them immediately.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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