To infuse the aubergine put all ingredients in a saucepan.And cook over low heat for 30 minutes.Remove and leave to cool. For the ham crisp, in a circular mould arrange the finely chopped ham and oven dry at 80 ° C for 3 hours. Remove from the mould and set aside.

Blend the aubergine, the stock and water until we have a smooth puree. Strain and leave to cool. Add the albumin powder and start to whip like you would making a merengue. Once you have the desired texture, place it on a baking sheet at 70ºC and dry it out for 4 hours. Grind and keep in a dry place. Present on a plate or another even surface. Refer to the photograph for presentation.

Best served at room temperature, covering the aubergine pieces with their own "tierra." It goes well with a young white wine - Valdepeñas Protegida D.O.