Preparation : 30 mins

Cooking time: about 20 mins (depending on the size of the vegetables)

For 4 people (3 rolls per person):

• 4 medium-sized aubergines (adjust the quantity depending on the size of the aubergines)
• 12 very thin slices of ham (cured ham, prosciutto or other ham)
• 5 cl of olive oil
• 250 g Brillat-Savarin
• A bunch of chives
• A few branches of coriander
• Salt and pepper

Preheat your oven to 180°C.

Wash the aubergines and cut them lengthways into 4 to 5 mm thick slices. Place them on a non-stick baking sheet. Season with salt and pepper and pour in the olive oil.

Bake for 15 minutes. If the aubergines dry out, add a little water.

Remove the aubergines from the oven and place the ham on each aubergine slice, season with pepper.

Roll the aubergine slices on themselves (starting with the smallest end) and put them in the oven for 10 minutes before serving.

In a bowl, using a fork, work the Brillat-Savarin into a creamy consistency, season with pepper, then add the chopped herbs.

Serve the aubergine rolls hot with the Brillat-Savarin cream with fresh herbs presented in a quenelle.