Eggplants stuffed with ham and cheese

How to make San Jacobos from eggplant.

Easy, fast, cheap and delicious. This dish has everything to succeed at home.

As in the case of the classic san jacobos of all life (ham and cheese), this recipe is just as simple. With a good eggplant and with different fillings, we will get a great appetizer or first course.

Once the eggplant “sandwich” has been assembled, the batter provides a crispy final touch that contrasts with the interior, which is tender and juicy.

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This time we will prepare the san jacobos with three different fillings: york ham, serrano ham and spinach (already cooked). All this accompanied by cheese, which will melt during the batter and will give it that creamy point that it likes so much.

This recipe is a good option for the smallest of the house to consume vegetables. A way to make your diet healthier, since eggplants are very light, nutritious and with a good supply of fiber.

On the blog you can find other recipes with aubergines, which are perfect to fill. Take a look at the aubergines stuffed with meat , the original and tasty aubergines stuffed with rice or the autumnal b aubergines stuffed with mushrooms .

It is also a product widely used in international cuisine, with dishes such as Mutabal or cream of aubergines or aubergines parmesan.

With any of these options you will be good in any meal. In addition to being a fantastic option to carry the tupper to work.

Preparation of the San Jacobos of eggplant

1. We wash the eggplant. Cut it into slices (half a centimeter) and discard the ends.
2. We pass the slices to a bowl or platter, salt and let them rest for at least 15/20 minutes. In this way we will remove the typical bitterness of the eggplant.
3. In a saucepan with boiling water, cook the spinach leaves for 5 minutes.
4. We remove and reserve until the time of the assembly of the san jacobos.
5. We pass the eggplant slices in water to remove excess salt, and dry them with a cloth or absorbent kitchen paper.
6. We order them in pairs of equal size, so that later they are perfect san jacobos.
7. We proceed to the assembly. Making sandwiches with the different fillings, and always adding cheese. It is important for us to find a creamy interior.

Battering, frying and final presentation of the stuffed aubergines

1. The batter. We are passing our san jacobos through flour, beaten egg and finally breadcrumbs.
2. It is important to get a consistent batter, so that later it prevents the oil from penetrating into the filling.
3. In a frying pan with extra virgin olive oil, fry over medium heat, round and round, until golden.
4. We go to a container with absorbent paper, to remove the excess oil.
5. We serve hot on the table, to take advantage of the fact that the cheese will be melted and it will be a delicious snack.

In a few minutes, we will have this appetizer ready, very successful and delicious.

You can see all the step-by-step photos of the recipe for aubergines stuffed with ham and cheese in this album. Do not miss any detail and you will get a recipe that will triumph between adults and children at home.

Tips for a few St. James the aubergine

• The filling of these san jacobos will depend on what you like the most. You can use other options such as mushrooms, tuna, cooked egg, etc. The good thing about cooking is being able to give our personal touch to recipes.
• Cheese is an important element in this preparation. Here the possibilities are endless, using the cheese that you like the most. It is recommended that it can melt during the batter and give it that creamy final touch.
• In this case it goes with the filling of the classic Saint James, with York ham, but you can substitute it for cured ham, cooked ham or turkey breast. Go change the fillings and you will have more options that you like at home.