Roasted Eggplant Cannelloni

Name: Roasted Eggplant Cannelloni
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 serving
Ingredients: 6 cannelloni pasta; 150 ml Béchamel sauce; 400 g Italian Tomato Sauce; 2 tablespoon Italian-style hard cheese; a bunch of fresh basil leaves; 3 medium-large long eggplants / aubergines; extra virgin olive oil; Sea salt and black pepper; 1 garlic clove

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
2
Course
Main Course
Cuisine
Italian

Roasted Eggplant Cannelloni

Yvonne Simmons

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Cannelloni is Italian comfort food at its finest. If you need an impressive vegetarian meal, this roasted eggplant cannelloni definitely fit the bill.

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Ingredients

Servings

6 cannelloni pasta
150 ml Béchamel sauce
400 g Italian Tomato Sauce
2 tablespoon Italian-style hard cheese grated ( or Parmigiano Reggiano)
a bunch of fresh basil leaves to decorate

For the roasted eggplant sauce:

3 medium-large long eggplants / aubergines
extra virgin olive oil
Sea salt and black pepper
1 garlic clove optional

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Instructions

Preheat oven to 180C/360F/160 fan.
Cube the eggplant, or cut the veggie horizontally in two and lightly score each half. Arrange your eggplants over a non-stick baking tray, add garlic, season with a generous glug of olive oil, sea salt and black pepper.
Bake in the oven for 20 min or until soft and cooked through. 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. Cook for about 1-2 min, they should be still very hard. Drain and pat dry on a kitchen cloth.
Fill a piping bag with the roasted eggplant sauce.
Hold each cannelloni up on your palm to avoid the filling to escape and fill with the prepared mixture.
Brush the base of a baking dish with a little extra virgin olive oil and tomato sauce.
Arrange the filled cannelloni on top and pour the remaining tomato sauce over them.
Top with bechamel or my quick ricotta sauce and some grated parmesan cheese.
Bake in the oven for 15-20 min, until the pasta is cooked through and the edges are slightly crispy. Scatter basil leaves over the top and serve immediately.