Monday, 18 February 2013

Aubergine Cannelloni

As I really try to only eat, as my mum calls it, 'happy meat' I can't afford to eat it all the time. Luckily for me I enjoy veggie and The Boy isn't one of those men that thinks a meal isn't a meal unless it's got meat. These are really tasty. If you've got a griddle definitely use it for the aubergines. Makes them taste lovely and smokey.

What you need

4 aubergines
2 tubs of ricotta
1 large bag of spinach
50 g of Parmesan
a generous grating of nutmeg
salt and pepper
1 jar of passata
2 cloves of garlic, crushed
1 shallot.
pinch of sugar
1 ball of mozzarella 

What you need to do

Slice the aubergines thinly length ways and salt. Leave in a colander to drain for half an hour.
While the aubergines are doing their thing, wilt the spinach and then really squeeze out all the excess water. Chop and then mix with the cheeses, nutmeg and season generously.

Once some of the moisture has come out of the aubergines get the griddle really hot. Lightly oil the aubergines then griddle till charred. Take a spoonful of the cheese and spinach mixture and roll it up  in the aubergine. Fill up a baking dish.

Next make a simple tomato sauce. I simply sauteed some shallots and garlic and then added a jar of passata, a pinch of sugar and seasoned. Pour this over the aubergines and then dot with mozzarella.  Cook at around 190 until the top is golden and crisp.

A little too crispy?

1 comment:

  1. I am a huge fan of eggplant and eat it all the time. Great recipe!