Recipes

12 slices of toasted spelt baguette

12 slices of Black Forest ham, cut into thin slices

For the eggplant cream

2 eggplants

1 clove of garlic

1 lemon

2 tbsp olive oil

Sea salt, pepper

For the grilled peppers

2 red peppers

2 tbsp olive oil

1 tbsp white balsamic vinegar

sea salt

For the caramelized figs

4 fresh ripe figs

40 g butter

2 tbsp sugar

2 tbsp balsamic vinegar

Eggplant cream
Prick the eggplant all over with a fork and place on the open flame of the gas hob, turning regularly until the outer skin is burnt and black. Alternatively, heat the oven to 180° C and bake the eggplant for 40-50 minutes, depending on its size, until it is soft. Leave the eggplant to cool and cut in half with a knife. Spoon the soft flesh into a bowl. Peel and finely chop the garlic, add to the eggplant puree, mix with olive oil
and season with lemon juice, sea salt and pepper. Spread four slices of toasted spelt baguette with the eggplant cream and place a slice of Black Forest ham on each.

Grilled peppers
Heat the oven to 200° C.
Cut the peppers in half, place cut side down on a baking tray lined with baking paper and bake until the skin is black. Carefully remove from the oven, place in a bowl and cover with cling film. Leave to cool for five minutes and peel off the skin. Finely chop the peppers with a sharp knife, season with olive oil, balsamic vinegar and sea salt
.

Caramelized figs
Cut the figs straight down the stem and cut in half. Heat the butter in a medium-sized pan and sprinkle in a level tablespoon of sugar. Place the figs in the pan, cut side down, and allow to caramelize over a medium heat. Deglaze with balsamic vinegar. Carefully remove from the pan and set aside.

To serve
Spread four of the toasted spelt baguette slices with eggplant cream or grilled bell pepper paste and top with a slice of Black Forest ham. Drizzle the remaining four slices with olive oil and then top with Black Forest ham and caramelized figs.