Auberginen-Cannelloni
A delicious and hearty dish featuring stuffed cannelloni with a rich aubergine filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large aubergines
- 250 grams ricotta cheese
- 100 grams grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 400 grams tomato sauce
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 180°C (350°F).
- Slice the aubergines lengthwise, sprinkle with salt, and let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the aubergines. Brush with olive oil and grill until tender.
- In a bowl, mix ricotta, Parmesan, egg, garlic, salt, pepper, and oregano.
- Fill each cannelloni tube with the aubergine mixture.
- Spread a layer of tomato sauce on the bottom of a baking dish.
- Place the filled cannelloni on top and cover with remaining tomato sauce.
- Bake for 30 minutes until bubbly and golden.
Notes
- For added flavor, you can mix in fresh herbs like basil or parsley.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 cannelloni
- Calories: 350
- Sugar: 5 grams
- Sodium: 500 milligrams
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 50 milligrams
Find it online: https://ezeptzauber.de/auberginen-cannelloni/