Recipe of Favorite Cannelloni with aubergines

Cannelloni with aubergines Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

A beautiful vegan alternative to carb heavy cannelloni. This dish uses aubergine in place of the pasta, which gives it a massive nutritional boost.

Here is the best “Cannelloni with aubergines” recipe we have found until now. This is gonna really delicious.

Ingredients of Cannelloni with aubergines

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

If you're after a plant-based alternative to a classic Italian dish, this aubergine alternative to cannelloni will do the trick.Recette Cannellonis aux aubergines : découvrez les ingrédients, ustensiles et étapes de préparation.Top vidéo au hasard - Faire des cannelloni.Découvrez la recette de Cannellonis aux aubergines.

Cannelloni with aubergines step by step

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.

Place a little of the mushroom mix on aubergine slices and roll up as cannelloni.Cannelloni d'aubergine à la ricotta, Cannelloni d'aubergines, Cannellonis aubergine viande.Cliquez sur la photo ou le titre d'une recette de cannelloni et aubergines pour la lire sur le blog de.

Epluchez les aubergines et coupez-les en cubes.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.A la sortie du four Placez une belle cuillère de farce au bout de chaque tranche d'aubergine et roulez en cannelloni que vous.