How to Make Tasty Cannelloni with aubergines

Cannelloni with aubergines. Delicious baked cannelloni stuffed with aubergine, cheese and tomato sauce. This is a great meal for the whole family. It can be frozen, so it can be prepared in advanced.

Bring a pan of water to. Add tomatoes, water, aubergine and salt and pepper. Fill the cannelloni, holding the cannelloni upright on a plate and spooning in the mince and sauce. You can cook Cannelloni with aubergines using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Cannelloni with aubergines

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

Turn the cannelloni on its side and place in a. This Sorrento-style cannelloni recipe is Italian comfort food at its best, with roasted peppers and aubergines nestling against gooey fior di latte cheese - a type of mozzarella made with cow's milk. This recipe is taken from the book Naples and the Amalfi Coast by The Silver Spoon, published by Phaidon. 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. Arrange your eggplants over a non-stick baking tray, add garlic, season with a generous glug of olive oil, sea salt and black pepper. 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.