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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..

Alright, don’t linger, let’s approach this cannelloni with aubergines formula with 14 components which are surely easy to receive, and we have to process them at the very least through 10 ways. You should devote a while on this, so the resulting food could be perfect.

Composition for Cannelloni with aubergines:

1. Need 400 gr flour
2. Require 4 for eggs
3. You need 400 gr of tomato passata
4. Get 1 for onion
5. Require Basil
6. Take 400 gr of aubergines
7. Give 30 gr for butter
8. You need 30 gr of flour
9. Provide 200 gr milk
10. Require for Ground nutmeg
11. You need - Salt
12. You need - Pepper
13. Require 200 gr of mozzarella
14. You need 100 gr - parmesan

Recette Cannellonis aux aubergines : découvrez les ingrédients, ustensiles et étapes de préparation. Top vidéo au hasard - Faire des cannelloni. Delicious baked cannelloni stuffed with aubergine, cheese and tomato sauce. This is a great meal for the whole famili.

Cannelloni with aubergines making:

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

It can be frozen, so it can be prepared in advanced. Laver les aubergines et couper chaque une en deux moitiés allongées, puis chaque moitié en trois fines tranches allongées. 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. I have Antonio Carluccio to thank for this way of preparing aubergine. Instead of soaking in salted water, the slices are dusted with flour then roasted or fried with oil.

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