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- Baked Aubergine Cannelloni
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Search results for 500 g of aubergine, sliced lengthways
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Search results for 25 g of pine nuts, toasted
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Search results for 50 g of fresh basil, leaves picked
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Search results for 50 ml of olive oil
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Search results for 80 g of italian hard cheese (vegetarian if needed), grated, plus extra to serve
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Search results for 250 g of mozzarella, drained and torn into small pieces
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Search results for 350 g of tomato and garlic pasta sauce
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Search results for 150 g of cherry tomatoes, halved
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Ingredients
- 500 g of aubergine, sliced lengthways
- 25 g of pine nuts, toasted
- 50 g of fresh basil, leaves picked
- 1 large of garlic
- 50 ml of olive oil
- 80 g of italian hard cheese (vegetarian if needed), grated, plus extra to serve
- 25 g of ciabatta, whizzed into breadcrumbs
- 250 g of mozzarella, drained and torn into small pieces
- 350 g of tomato and garlic pasta sauce
- 150 g of cherry tomatoes, halved