Aubergine cannelloni with ricotta

Aborigine cannelloni with ricotta Aubergine cannelloni with ricotta, 8.0 out of 10 based on 3 ratings

Serves 4

10 minutes



2 aborigines slices lengthwise
300g ricotta
4 big tomatoes
150g mozzarella
fresh basil leaves
¼ cup extra virgin olive oil
50g grated parmesan cheese
salt and pepper


Drizzle the aborigine slices with coarse salt and leave for 30 mins to drain off their bitterness.
Rinse aborigines and pat dry.
Grill aborigines for 3-4 mins on a griddle pan.
Dice the mozzarella and add to the mashed ricotta, half the grated cheese and half the shredded basil leaves.
Season with salted pepper.
Distribute the stuffing on the aborigine slices and roll up.
Place in an oiled oven dish, dust with reaming cheese and coves with foil.
Bake in a preheated oven for 10 mins, remove the foil and cook for 5 mins more.
Switch off oven and leave the cannelloni in it for a few mins.
In the meantime prepare a fresh tomato sauce.
Skin and deseed tomatoes, chop, season with salt and pepper and blend with the olive oil.
Pour the sauce on each serving plate, place cannelloni on top, and decorate with basil leaves and more grated cheese

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Rating: 8.0/10 (3 votes cast)
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Rating: +2 (from 2 votes)

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