2 tunisian aubergines, 8 slices of baked ham, 8 slices of
fresh pecorino cheese, 2 eggs, flour, breadcrumbs
Slice the aubergines lengthwise (1 cm thick). Place in a colander and sprinkle with salt. Let it stand for 2 hours. Make a slit in each slice (horizontally), but do not cut them apart (see fig. 2). Stuff them with ham and pecorino cheese. Drop the bundles into the flour, then into the beaten eggs and into the breadcrumbs. Heat the oil in a deep-fryer and fry the aubergine bundles on both sides over a medium heat and drain on kitchen paper. Serve warm.