Wrap Parma ham and sauté with the melanzane halved lengthwise and a clove of garlic.
For the sauce, reduce the red wine, add the squeezed salt, pepper, pomegranate juice and curry and thicken with cooled cornstarch.
Arrange everything on a flat plate and decorate with a basil leaf.
Quality wine ‘dry’, red, from Lower Austria, from the winery Fischer, Engelbert and Christian.
Our tip: Use your favorite red wine for cooking!