Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cannelloni with aubergines. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Cannelloni with aubergines is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Cannelloni with aubergines is something that I’ve loved my entire life. They’re fine and they look wonderful.
Check Out Great Products On eBay. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted. Arrange the slices in a single layer over two baking trays.
To get started with this particular recipe, we have to prepare a few components. You can have cannelloni with aubergines using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Cannelloni with aubergines:
- Make ready 400 gr flour
- Get 4 eggs
- Make ready 400 gr tomato passata
- Take 1 onion
- Take Basil
- Take 400 gr aubergines
- Take 30 gr butter
- Get 30 gr flour
- Take 200 gr milk
- Prepare Ground nutmeg
- Make ready Salt
- Prepare Pepper
- Take 200 gr mozzarella
- Get 100 gr parmesan
Brush the aubergine slices on both sides. Arrange the aubergines, peppers, onions and garlic in a roasting tin, drizzle with a little extra olive oil and season with salt and pepper. Roll the seared beef joint in the herbs and spices to coat evenly, then put the joint in the middle of the vegetables in the roasting tin. Pour any remaining herby spice oil and beef juices over the vegetables and toss to coat.
Instructions to make Cannelloni with aubergines:
- 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
- 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
- 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
- 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.
- Cut the mozzarella in small cubes
- 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
- Take the rectangle. Ad the centre, position 1 spoon of aubergines and 1 of mozzarella. Roll it. Repeat for all the others
- 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.
- Cover the dish with parmesan cheese and cook in a preheated over at 175°C for 30 min.
- Enjoy it
Roll the seared beef joint in the herbs and spices to coat evenly, then put the joint in the middle of the vegetables in the roasting tin. Pour any remaining herby spice oil and beef juices over the vegetables and toss to coat. This vegetarian recipe is low in saturated fat and high in fibre, which helps to lower blood. 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. Stuffing pre-cooked cannelloni with the aubergine/ricotta mixture Cover the base of the oven dish with the tomatoe sauce Place the stuffed cannelloni close together into the oven dish and cover with the remainder of the tomato sauce and sprinkle the top with the rest of the Parmesan Place cannelloni in oven dish and cover with the tomato sauce Place a little of the mushroom mix on aubergine slices and roll up as cannelloni.
So that is going to wrap this up with this exceptional food cannelloni with aubergines recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
