Rollito de berenjena con jamón serrano

Eggplant roll with Gran Reserva Jamón, tomato and cheese

Here is a recipe for eggplant rolls with Serrano ham, tomato, and cheese, a simple and healthy meal that's easy to incorporate into any lunch or dinner and always delivers great results.





  • 2 Eggplants (small or one large)
  • 6 Serrano ham slices (more if larger)
  • 1 Garden tomato
  • Light mozzarella cheese
  • Fresh oregano
  • Grated Parmesan cheese (20g per person)
  • Salt and pepper
  • Toothpicks



1. Gather the ingredients and have them ready to start cooking. Don't forget the toothpicks; they are the key to making your rolls.

Ingredients for eggplant rolls

2. Preheat the oven to around 180°C.

3. Slice the eggplants into thin rounds (without breaking them), enough for them to roll up nicely, as you can see in the first step in the image.

4. The next step is to season the eggplant slices first (be mindful of the salt since the ham already contains some) and place them in the oven for about 5 minutes. You'll notice they release some moisture; use a paper towel to absorb the expelled water.

5. After 5 minutes, once the eggplants have sweated enough, remove them from the oven, slice a couple of tomato rounds, and place them on top of the eggplant. If you find that two aren't enough, add more to cover the entire surface of the eggplant.

6. Cut the mozzarella into thin rounds and place them on top of the tomato; you can also add a bit of oregano for extra flavor.

7. Then, layer the Gran Reserva serrano ham on top, roll everything up, and secure it with a toothpick. This will be key to keep the roll intact!

Pasos preparación rollito de berenjena

8. Place the roll-ups on an oven tray, sprinkle some Parmesan on top, and bake until you see the eggplants are nicely golden, about 10-12 minutes.

They are delicious!

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