Roasted eggplant cannelloni is the perfect recipe for a meat-free, light, and super tasty meal.
Durum wheat pasta pipes filled with creamy mascarpone and ricotta cheese, as well as the natural smokiness and richness of the roasted eggplant, are all covered in scummy white sauce and finished with sweet cherry tomatoes.
This cannelloni recipe is one of our family favourites, simple to prepare, and an awesome way to boost vegetables in your diet.
Do you have to boil Cannelloni tubes?
Not for this recipe, in fact if you cover pasta tubes with enough white sauce, there is no need to part boil the pasta.
What to serve with roasted eggplant cannelloni?
Pair it up with some toasted crusty ciabatta bread and some fresh garden salad for a light meal. Or perhaps try garlic spinach, Parmesan crusted asparagus or a Sicilian Caponata for a more robust one. If you are looking for a true feast or planning to have your friends and family over for a dinner party, then start with:
For dessert you could opt out for a light nutella mouse or simply dish give your guest some crazy good polenta biscuits!
Lets make eggplant Cannelloni
Ingredients for eggplant cannelloni:
- 3 Eggplant (Aubergines) or 600 g
- 500 g White sauce (Bechamel)
- 250 g Dry Cannelloni tubes
- 250 g Ricotta cheese
- 250 g Mascarpone cheese
- 250 g Cherry Tomatoes
- 20 g Grated parmesan
- 20 g Basil leaves
- 1 Egg
- Salt and Pepper to taste
Method to make Cannelloni recipe
1 Pierce the eggplant’s skin with a fork or knife a couple of times, wrap it in aluminum foil, and roast in the oven for about 30 minutes at 180 °C.
2 Once the eggplants are cooked, remove them from the foil, cut in half lengthwise, and scoop with a spoon the soft pulp and place in a food processor.
3 Add the ricotta cheese, mascarpone, grated parmesan, basil leaves, and the egg, as well as seasoning. Blitz until smooth.
4 Using a piping bag, fill one by one with cannelloni tubes and place them in a baking tray of approximately 20 x 30 cm
5 Cover the filled tubes with the white sauce (Bechamel), and garnish with the cherry tomatoes
6 Bake in the oven for 35 minutes at 180 C, or until golden, rest for a few minutes before serving.
How to make white sauce?
Ingredients to make a white sauce:
- 500 ml Milk
- 40 g Butter
- 40 g White flour
- 1/3 or 2 g Nutmeg
- Salt and pepper to taste
Method to make a white pasta sauce:
Place the butter in a large pot, and cook on moderate heat until a hazelnut colour is reached, then add the flour and whisk constantly for one minute
2 Whisk in the milk and cook until the sauce thickens.
3 Remove from the heat and add the grated nutmeg and the seasoning.
Make a batch of white sauce while you are roasting aubergine to save some time.
Roasted eggplant cannelloni
Equipment
- baking tray
- Piping bags
Ingredients
- 3 Eggplant Aubergines or 600 g
- 500 g White sauce Bechamel
- 250 g Dry Cannelloni tubes
- 250 g Ricotta cheese
- 250 g Mascarpone cheese
- 250 g Cherry Tomatoes
- 20 g Grated parmesan
- 20 g Basil leaves
- 1 Egg
- Salt and Pepper to taste
White Sauce
- 500 ml Milk
- 40 g Butter
- 40 g White Flour
- 2 g Nutmeg 1/3 of the nut
- Salt and Pepper to taste
Instructions
- 1 Pierce the eggplants skin with a fork or knife a couple of times, wrap in aluminium foil and roast in the oven for about 30 minutes at 180C.
- 2 Once the eggplants are cooked, remove from the foil, cut in half lengthwise and scoop with a spoon scoop the soft pulp and place in a food processor.
- 3 Add the Ricotta cheese, mascarpone, grated parmesan, basil leaves and the egg as well as seasoning. Blitz until smooth.
- 4 Using a piping bag, fill one by one all cannelloni tubes and place them in baking tray of approximately 20 x 30 cm
- 5 Cover the filled tubes with the white sauce (Bechamel), and garnish with the cherry tomatoes
- 6 Bake in the oven for 35 minutes at 180 C, or until golden, rest for a few minutes before serving.
White Sauce
- Place the butter in a large pot, cook on moderate heat until a hazelnut colour is reached, then add the flour and whisk constantly for one minute
- Whisk in the milk and cook until the sauce thickens.
- Remove from the heat and add the grated nutmeg and the seasoning.
This dish freezes really well. When you want to eat them again, just leave them overnight in the refrigerator and reheat in the oven at 160°C until the core has reached a temperature above 75°C. Allergens: MILK, Gluten, EGG
Nutrition
We hope you will love this recipe as much as we do. Moreover, roasted eggplant cannelloni can be easily frozen. When you are ready to have them again, just defrost them over night and bake them in the oven again to reach above 75 °C.
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What a great way to sneak some vegetables into your food – hide them inside the noodles!! 🙂
Wow, this looks so good and I love the cherry tomatoes on top! Delicious.
This creamy roasted eggplant cannelloni is making me hungry that I could hear my tummy growl.
This creamy roasted eggplant cannelloni will surely be the next favorite dish in our home. My husband will love this.
This dish looks so beautiful and so delicious. Love the idea of mixing roasted eggplant with ricotta and mascarpone cheese in a cannelloni tube.
Sounds perfect for a nice brunch. Pinning so I’ll have the recipe handy for my next book group. They’ll love this.
I always need new ideas of how to cook with eggplant! This recipe looks great!
Wow! This roasted eggplant cannelloni looks so creamy!!
I love eggplant and what a fun way to make an eggplant dish!
So good! Love eggplant
This sounds beautiful! I’ve bookmarked it to try next week, thank you for sharing!
Oh wow this recipe sounds delicious! You can’t go wrong with pasta xo
Yum! Love a good aubergine recipe.
Now wondering how I can make this wheat/gluten and dairy free…a challenge that I’m sure would be worth it!
Christy, wow this a little challenge. Use gluten free cannelloni tubes, substitute the cheese filling with smash avocado for creaminess. Cook cannelloni in tomato sauce with 50% added water instead of white sauce. Hope this helps
This sounds delicious. I am never sure what to do with egg plant, I used one chopped up in a curry last week, but I would love to try this.
This looks absolutely delicious and something different to what we would normally cook, I’m definitely book marking it! Thanks so much! x
Looks delicious, I’m about to have lunch so this is making me really hungry. I’m not a fan of eggplant (It is aubergine right?) but in cannelloni all is forgiven.
I absolutely love aubergines, so I should try this! Thanks so much for sharing! 🙂
I love everything that Italian food means. However, with cannelloni I encountered a problem. I searched for a recipe on the internet about two years ago and found it too difficult to make, so I gave up. I kept those cannelloni in the kitchen for a long time, then threw them away. Now that I’ve found your recipe, I think I’m going to buy the ingredients I need.
I am glad you have decided to try making cannelloni again, hope you will enjoy them! If you get stuck with anything please feel free to get in touch and I would be more than happy to guide you through it
Oh..,.my mouth is watering so much right now! I can never really think of anything to do with aubergines, and I think I might give this idea a go!
Oh this combines all my favorites, bookmarked for later, thank you xx
This looks delicious!
Ahh this looks so good. I’ll have to give it a try
Oooh I have never made cannelloni at home! I will definitely be trying this out!
This looks super yummy and something my kids would love to have as well. Adding it to the menu list!