Easy Cannelloni Recipe for Vegetarian
How to Make an Easy Cannelloni Recipe for Vegetarian.
Now, this is definitely a fun meal to cook! Well, I was experimenting actually 😉
Trying to be a vegetarian can be hard work. We did give it a go and only lasted about two weeks. I love my meat so much, so that’s why I do my early morning walk for an hour nearly everyday just to make sure I get the balance. Untuk versi bahasa kunjungi Resep Cara Membuat Cannelloni Terong Ungu.
Anyhow, enough about my guilty feelings. What I love about this eggplant cannelloni is NO meat but yet still delicious. Plus I can freeze all the left overs. So whenever I don’t have enough time to cook after work, we always have something to heat up quickly.
If you’re a cannelloni dish lover, check out my Spinach and Ricotta Cannelloni too 🙂
This is how I made this awesome dish!
Ingredients:
1 packet dried cannelloni (250 grams)
1.7 kg purple eggplant, wash, remove the base and slice 1/2 cm thick lengthwise
1/2 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
1/2 teaspoon dried oregano leaves
1 cup grated cheddar cheese (parmesan or mozzarella)
Method:
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. Serve while it’s hot. Served with fresh salad.
- 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.