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Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cannelloni with aubergines. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
A beautiful vegan alternative to carb heavy cannelloni. This dish uses aubergine in place of the pasta, which gives it a massive nutritional boost. Fill cannelloni tubes and place seam side down in baking..
Cannelloni with aubergines is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Cannelloni with aubergines is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook cannelloni with aubergines using 14 ingredients and 10 steps. Here is how you can achieve that.
What needs to be prepared of Cannelloni with aubergines:
- Make ready 400 gr flour
- Get 4 eggs
- Make ready 400 gr tomato passata
- Get 1 onion
- Get Basil
- Make ready 400 gr aubergines
- Take 30 gr butter
- Get 30 gr flour
- Get 200 gr milk
- Make ready Ground nutmeg
- Prepare Salt
- Get Pepper
- Take 200 gr mozzarella
- Take 100 gr parmesan
Delicious baked cannelloni stuffed with aubergine, cheese and tomato sauce. This is a great meal for the whole famili. It can be frozen, so it can be prepared in advanced. This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians.
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
Lames d'aubergine roulées, farcies de jambon et fromage et cuites au Cannelloni en aubergines au fromage à raclette RichesMonts, une idée de repas vite fait bon et pas. Recette Cannellonis aux aubergines : découvrez les ingrédients, ustensiles et étapes de préparation. Top vidéo au hasard - Faire des cannelloni. I love cannelloni, but can do without the starch overload. With this, you get a similar deal without sending your blood sugar through the roof.
Do not forget to practice the dishes over, to eat with household at home. Try to contrast it with the recipe you have. Is it better or much less. Please mix it to make it taste better.
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