Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, cannelloni with aubergines. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Cannelloni with aubergines is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Cannelloni with aubergines is something that I’ve loved my entire life. They’re nice and they look fantastic.

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. Arrange the slices in a single layer over two baking trays. Season to taste with salt and freshly ground black pepper.

To get started with this recipe, we must first prepare a few ingredients. You can cook cannelloni with aubergines using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Cannelloni with aubergines:

1. Get 400 gr flour
2. Make ready 4 eggs
3. Take 400 gr tomato passata
4. Take 1 onion
5. Get Basil
6. Get 400 gr aubergines
7. Get 30 gr butter
8. Take 30 gr flour
9. Take 200 gr milk
10. Prepare Ground nutmeg
11. Get Salt
12. Get Pepper
13. Make ready 200 gr mozzarella
14. Prepare 100 gr parmesan

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. Arrange the aubergines, peppers, onions and garlic in a roasting tin, drizzle with a little extra olive oil and season with salt and pepper. Roll the seared beef joint in the herbs and spices to coat evenly, then put the joint in the middle of the vegetables in the roasting tin.

Instructions to make Cannelloni with aubergines:

1. 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
2. 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
3. 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
4. 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.
5. Cut the mozzarella in small cubes
6. 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
7. Take the rectangle. Ad the centre, position 1 spoon of aubergines and 1 of mozzarella. Roll it. Repeat for all the others
8. 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.
9. Cover the dish with parmesan cheese and cook in a preheated over at 175°C for 30 min.
10. Enjoy it

Arrange the aubergines, peppers, onions and garlic in a roasting tin, drizzle with a little extra olive oil and season with salt and pepper. Roll the seared beef joint in the herbs and spices to coat evenly, then put the joint in the middle of the vegetables in the roasting tin. Pour any remaining herby spice oil and beef juices over the vegetables and toss to coat. 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. Everyone knows that aubergines are delicious on the barbecue or in a curry or ratatouille.

So that is going to wrap it up with this exceptional food cannelloni with aubergines recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!