Recipe: Delicious Cannelloni with aubergines

Cannelloni with aubergines. Spoon a generous amount of the aubergine mixture into the cannelloni tubes and put in an ovenproof dish, spooning any left-over mixture into the dish. Pour the cheese sauce over, sprinkle with the grated mozzarella and arrange the basil leaves on top. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni.

Season to taste with salt and freshly ground black pepper. Mix together the remaining hard cheese and breadcrumbs and sprinkle into the base of a medium baking tray or dish. Arrange your eggplants over a non-stick baking tray, add garlic, season with a generous glug of olive oil, sea salt and black pepper. You can cook Cannelloni with aubergines using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Cannelloni with aubergines

1. Prepare 400 gr of flour.
2. You need 4 of eggs.
3. You need 400 gr of tomato passata.
4. Prepare 1 of onion.
5. It's of Basil.
6. You need 400 gr of aubergines.
7. It's 30 gr of butter.
8. Prepare 30 gr of flour.
9. Prepare 200 gr of milk.
10. Prepare of Ground nutmeg.
11. Prepare of Salt.
12. It's of Pepper.
13. Prepare 200 gr of mozzarella.
14. It's 100 gr of parmesan.

Then simply pop them in a powerful food processor and blend until creamy. Fold the cannelloni in a large pot of lightly salted boiling water. Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Lightly oil a nonstick baking pan.

Cannelloni with aubergines step by step

1. Start my making the pasta dough. Mix the flour and the eggs and work it until you obtain an elastic dough. Leave it aside 30 min.
2. Chop the onion, put it in a pot with olive oil until it becomes golden. Then add the tomato passata, add salt and cook for 30 min at low heat. At the end, as the basil.
3. Cut the aubergines in small cubes of about 1 cm. Heat some olive oil in a pan, add the aubergines and cook for 7 min.
4. Prepare the besciamelle by heating the milk. In an other pot,melt the butter and add the 30 gr of flour. Stirr well. Start adding the milk while stirring. The sauce will start condensing. Add nutmeg to taste..
5. Cut the mozzarella in small cubes.
6. After 30 min has passed, divide the pasta dough in two pieces. Roll one piece until is flat (1 mm) and cut it in rectangles of about 10 ×15 cm. Keep going with all the dough.
7. Take the rectangle. Ad the centre, position 1 spoon of aubergines and 1 of mozzarella. Roll it. Repeat for all the others.
8. Take a baking dish. Put some tomato sauce on the bottom. Add some besciamella. Position the rolls one next to the other on a single layer. Cover with the remaining tomato sauce and besciamella..
9. Cover the dish with parmesan cheese and cook in a preheated over at 175°C for 30 min..
10. Enjoy it.

Arrange eggplant in a single layer in the pan. Fill the cannelloni, holding the cannelloni upright on a plate and spooning in the mince and sauce. It's the Italian-American version of cannelloni. The difference is that manicotti is larger with ridges, whereas cannelloni is smooth. This Easy Aubergine Beef Cannelloni is a full on wrap-me-in-a-blanket-I'm-cold, kinda meal!