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Baked Aubergine Cannelloni(29)
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    Basil, garlic, tomatoes and aubergines: Italy's best produce all rolled into one simple supper.

    Serves: 4

    Total time: 30 minutes

    Print A4 | A5 | Index card


    • 25g pine nuts, toasted
    • 50g fresh basil, leaves picked
    • 1 large garlic
    • 50ml olive oil
    • 80g Italian hard cheese, (grated) plus extra to serve
    • 25g ciabatta breadcrumbs
    • 500g aubergine, sliced lengthways
    • 250g mozzarella, drained and torn into small pieces
    • 350g tomato and garlic pasta sauce
    • 150g cherry tomatoes, halved


    1. Preheat oven to 220°C/200°C fan/gas 7. Whizz together the pine nuts, basil, garlic, olive oil and 50g grated hard cheese until it forms a coarse paste. Season to taste with salt and freshly ground black pepper.
    2. Mix together the remaining hard cheese and breadcrumbs and sprinkle into the base of a medium baking tray or dish.
    3. Arrange the slices of aubergine onto a chopping board and spread evenly with the pesto. Divide two thirds of the torn mozzarella between the slices, roll up each slice and arrange seam side down in the baking dish (any pieces of aubergine not large enough to roll can be folded over and tucked into the dish). Pour over the tomato sauce. Scatter over the cherry tomatoes, reserved mozzarella and a little more hard cheese and bake for 20 minutes. Scatter with the reserved basil leaves to serve.

    Recipe published with permission from OcadoLife magazine.



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