Easy Eggplant Cannelloni Recipe
Author: Arie's Kitchen
Serves: 6 - 8
- 1 packet dried cannelloni (250 grams)
- 1.7 kg purple eggplant, wash, remove the base and slice ½ cm thick lengthwise
- ½ teaspoon dried oregano leaves
- Olive oil (can be replaced with regular cooking oil)
- Salt and pepper to taste
- 1 garlic clove, chopped
- 1 medium size onion, chopped
- 700 ml of tomato pasta sauce
- ½ teaspoon dried oregano leaves
- 1 cup grated cheddar cheese (parmesan or mozzarella)
- Turn on the oven to 180 degrees Celsius fan forced or 200 degrees Celsius normal.
- Arrange sliced eggplant into the heat proof dish, then sprinkle with salt, pepper and dried oregano leaves.
- Put in the oven and cook until the eggplant is cooked, about 30 to 45 minutes or until the eggplant is soft and slightly brown color.
- Meanwhile make the sauce.
- Heat 2 tbsp of cooking oil or olive oil in a frying pan.
- Saute onion and garlic until fragrant.
- Add tomato pasta sauce, stir and reduce the heat. Cook until boiling.
- Add dried oregano leaves. Stir well. Turn off the heat.
- Meanwhile, if the eggplant has cooked and the texture is already soft, remove from the oven. Allow to cool slightly.
- Fill the cannelloni with cooked and soft eggplant. Set in a heat resistant dish.
- Repeat the process until the eggplant is finished.
- Pour the sauce over the cannelloni.
- Flatten the sauce over it.
- Cover the dish with aluminium foil.
- Bake in the oven at temperatures of 180 degrees Celsius fan-forced or 200 degrees Celsius normal for 45 minutes. Or until the pasta cooked.
- Remove from the oven, open the aluminium foil. Sprinkle with grated cheese on top.
- Put back into the oven without the aluminium foil for 5-10 minutes. Or until cheese is melted.
- Remove and serve while it's hot. Served with fresh salad.
Recipe by Arie's Kitchen at https://arieskitchen.net/easy-cannelloni-recipe-for-vegetarian/
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