Roasted Eggplant cannelloni

1277
Italianfoodfast.com

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, all covered in scummy white sauce and finished with sweet cherry tomatoes.

6 people
Eggplant cannelloni:
g 600 ( Eggplant )
g 500 ( White saucee )
g 250 ( Dry Cannelloni tubes )
g 250 ( Ricotta Cheese )
g 250 ( Mascarpone Cheese )
g 250 ( Cherry Tomatoes )
g 20 ( Grated Parmesan )
g 20 ( Basil )
each 1 ( Egg )
( Salt and Pepper )
White Sauce :
ml 500 ( Milk )
g 40 ( Butter )
g 40 ( White Flour )
g 2 ( Grated Nutmeg )
( Salt and Pepper )

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,...
See the full directions on my site

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV
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