Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cannelloni with aubergines. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
we always promise the best results. Furthermore, we work with state-of-the-art equipment. Discover The Latest Styles and Colours with a Large Choice of Sizes to Suit your Home. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni.
Cannelloni with aubergines is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Cannelloni with aubergines is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. 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:
- Get 400 gr flour
- Make ready 4 eggs
- Prepare 400 gr tomato passata
- Get 1 onion
- Get Basil
- Make ready 400 gr aubergines
- Get 30 gr butter
- Get 30 gr flour
- Take 200 gr milk
- Make ready Ground nutmeg
- Make ready Salt
- Get Pepper
- Get 200 gr mozzarella
- Take 100 gr parmesan
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. 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.
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
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. Bring a pan of water to the boil and carefully drop in the tomatoes. 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. This vegetarian recipe is low in saturated fat and high in fibre, which helps to lower blood.
So that’s going to wrap it up for this special food cannelloni with aubergines recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!