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roasted eggplant cannellloni topped with cherry tomatoes, parmesan cheese and basil leaves
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5 from 13 votes

Roasted eggplant cannelloni

Durum wheat pasta pipes filled with creamy mascarpone and ricotta cheese as well as the natural smokiness and richness of the roasted eggplant, all covered in scummy white sauce and finished with sweet cherry tomatoes.
Prep Time45 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 6 people
Calories: 650kcal
Author: Daniele Gallo

Equipment

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
    cannelloni with white sauce topped with cherry tomatoes ready in the baking tray
  • 6 Bake in the oven for 35 minutes at 180 C, or until golden, rest for a few minutes before serving.
    roasted eggplant filled cannelloni are baked in the oven in the tray topped with cherry tomatoes

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
    adding flour to melted butter to make bechamel sauce
  • Whisk in the milk and cook until the sauce thickens.
    adding milk to flour and butter to make bechamel sauce (white sauce)
  • Remove from the heat and add the grated nutmeg and the seasoning.
    adding nutmeg to melted butter to make bechamel sauce (white sauce)

Notes

HINT AND TIPS:
The same filling as this roasted eggplant cannelloni can be used for ravioli.
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

Calories: 650kcal | Carbohydrates: 50g | Protein: 20g | Fat: 35g