Trim the ends from the aubergines and slice them thinly (4-5 mm) using a mandoline for even confit.
Lay the slices flat on a baking sheet, not overlapping too much.
Brush with olive oil and season with a mix of fleur de sel and Espelette pepper.
Bake in a hot oven (th. 7 – 200°C). As soon as they begin to golden, flip to the other side, then remove and let cool.
Roll each ham slice into a tight cylinder, then wrap each one in 4-5 warm aubergine slices.
Place back on the baking sheet, sprinkle with grated cheese, and broil briefly until nicely browned.
Serve hot alongside a fresh green salad.
Created by Chef Hubert
