Baked Aubergine Cannelloni
By OcadoLife
Published on 15 March 2022
Our baked aubergine cannelloni is made up of basil, garlic, tomatoes and aubergines. It’s Italy’s best produce all rolled into one simple supper. Cannelloni brings sunshine flavours to the table, no matter what the weather is up to outside. Using a pre-prepared tomato sauce helps keep the effort to a minimum here, and means you'll be dishing this up in just half an hour. Looking for more aubergine recipes? Look no further.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
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
Method
Step 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.Step 2
Mix together the remaining hard cheese and breadcrumbs and sprinkle into the base of a medium baking tray or dish.Step 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 mins. Scatter with the reserved basil leaves to serve.