Aubergine Cannelloni

Photo: flickr user Keren_

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

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.

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.

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.

Serve with the tomato sauce and sprinkle with parmesan cheese.