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Napoleon of Crispy Serrano ham and Candied Eggplant, coulis of piquillo pepper

  1. Preheat the oven at 90°
  2. Turn on the simmer plate on medium
  3. Peel the eggplants and cut them in 2cm thick slices
  4. Heat the olive oil in the sauté pan
  5. Sear the eggplant slices on both sides, browning them slightly
  6. Add the garlic cloves and season with salt, sugar and pepper
  7. Cover the pan and keep cooking for about 20 minutes on the side of the simmer plate, checking periodically to avoid any scorching
  8. Cut the ham slices in 6cm squares
  9. Place them on a pastry pan lined with baking paper
  10. Bake the ham for 10 minutes in the oven
  11. Drain and cut the piquillos peppers in small pieces
  12. Using the hand blender, liquefy them, adding a little bit of water to help, if needed
  13. Season with salt, pepper and sugar.
  14. To serve, stack three slices of eggplant alternatively with 3 slices of ham in the center of the plate
  15. Drizzle two tablespoon of piquillos coulis
  16. Decorate with a few chive sprigs


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  • 700 g eggplant.
  • 4 large slices of Serrano ham.
  • 160 g piquillo peppers.
  • 20 cl olive oil
  • Chives
  • 2 garlic cloves.
  • Sugar, salt and pepper


  • 1 peeler
  • 1 pot
  • 1 shallow sauté pan
  • Baking paper
  • 1 electric hand blender