Aubergine Cannelloni


Photo: flickr user Keren_

Tags:

pasta

Yield:

1.0 servings

Added:

December 1, 2009

Creator:

Anonymous

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Ingredients

2 Aubergines each weighing about 250g
Salt and pepper
75 ml Olive oil
225 grams Ricotta
50 grams Freshly grated parmesan plus extra to garnish
1 handf finely torn fresh basil leaves
1 Quantity of tomato sauce to serve

Preparation

1
Thinly slice the aubergines lengthways, discarding the ends and the rounded pieces from the sides. Sprinkle the slices with salt, place in a bowl and cover and weigh down. Leave for 15 minutes. Rinse the slices and pat dry.
2
Heat 2-3 tbsp oil in a large non-stick frying pan. Add a single layer of aubergine slices and fry over medium heat for about 5 minutes until light golden on both sides. Remove from the pan and drain on kitchen paper. Repeat with more oil and the remaining aubergine pieces.
3
Put the ricotta, parmesan cheese, basil and salt and pepper to taste in a bowl and beat well together. Put the aubergine slices on a work surface. Spoon the cheese mixture along the length of the aubergines then roll up the slices to form about 12 cannelloni.
4
Serve with the tomato sauce and sprinkle with parmesan cheese.

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