Caviar d’aubergine, petit-suisse et jambon



100 gr (0,22 lbs) aubergine + 1 small Blédi nature + 1 small pinch of salt 20 g (0,044 lbs) rindless ham + a few drops of lemon juice


* Wash the eggplant, cut it in 2 and cook it (pulp side hidden) for 8 mins. oven th. 200°-392, let cool.

* Scrape the pulp with a teaspoon, put it in the bowl with the rest of the ingredients, place the simmering basket and blend 10 sec speed 6.


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