As mentioned, we did bunker a lot of gammon after Christmas. Because of that, some creativity is needed in order to not get fed up by it. This innovative dish with eggplant and tomato sauce in a cast iron ramekin turned out really nice. Find the recipe below.
In order to reduce any possible bitterness of the eggplant, slice them and sprinkle salt over. Let the salt drag out liquid for about 10 minutes and dry them with a paper towel. We don’t always do that and usually the eggplant is fine anyway, but this time I thought it was convenient to make the slices a bit softer as well so that they could be fitted into the ramekins.
Ham and eggplant in tomato sauce
- Pre-cooked gammon
- Eggplant in slices
- Crushed, canned tomatoes
- Dijon mustard
- Fresh garlic
- Dried basil
- Goat cheese
- Place the sliced eggplant in suitable oven ramekin and bake in the oven at 225°C for about 15 minutes, until soft and slightly browned.
- Mix the canned tomatoes with dijon mustard, pressed garlic, basil, salt and pepper. Dice the ham in small cubes.
- Put the ham in the eggplant and cover with the tomato sauce.
- Top with some goat cheese.
- Finish off in the oven at 225°C for another 15 minutes until the goat cheese is golden.
Serve with some greens and a nice glass of red wine if you like.
The cast iron ramekins not only keep the food warm throughout the dinner, they seems to add a lot of iron to the food as well based on the iron taste that the food gets. Very nice!
Cecilia & Magnus