Juicy aubergine cannelloni with ricotta

Name: Juicy aubergine cannelloni with ricotta
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Aubergines; 7-10 Tbsp salt, cinnamon, ground pimento, pepper, sugar; 500 g Tomatoes; 2 Onions; 2 Garlic cloves; 500 g waxy potatoes; 4 tablespoons + some Olive oil; 2 Bay leaves; 2 can(s) (850 ml each) Tomatoes; 6 Stem/s Oregano; 28 Cannelloni; 250 g Ricotta; 50 g Parmesan (piece)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

These cannelloni literally have it all: fresh eggplant and creamy ricotta make this dish your new favourite!

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Aubergines
7-10 Tbsp salt, cinnamon, ground pimento, pepper, sugar
500 g Tomatoes
2 Onions
2 Garlic cloves
500 g waxy potatoes
4 tablespoons + some Olive oil
2 Bay leaves
2 can(s) (850 ml each) Tomatoes
6 Stem/s Oregano
28 Cannelloni
250 g Ricotta
50 g Parmesan (piece)

Directions

1
Clean and wash the aubergines and cut them into cubes of just under 1 cm. Sprinkle with salt and put aside. Wash the fresh tomatoes and dice them. Peel onions and garlic and dice finely. Peel and wash the potatoes and dice them to the size of the eggplants. Dab aubergines slightly.
2
Heat 2 tablespoons of oil in a large frying pan. Fry the aubergines, potatoes, onions and half of the garlic all around. Add the diced tomatoes and season with 1 tsp. cinnamon, 1 pimento, pepper and bay leaf. Braise for about 15 minutes, stirring from time to time.
3
Heat 2 tablespoons of oil in a saucepan. Sauté the rest of the garlic in it. Add the canned tomatoes and juice and chop a little with a spatula. Season with salt, pepper and 1 pinch of sugar. Bring to the boil and simmer for about 10 minutes.
4
Season vegetables again, let them cool down a little. Remove the bay leaf. Wash oregano, shake dry, pluck off leaves and chop finely, except for a little to garnish. Stir oregano into the tomato sauce and season again.
5
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Coat a large square casserole dish with oil. Place the cannelloni upright one after the other and pour in the vegetable mixture with a spoon. Pour into the mould. Pour tomato sauce over the cannelloni. Spread the ricotta in large flakes over the cannelloni. Grate the parmesan directly on top. Bake in a hot oven for about 40 minutes. Serve sprinkled with remaining oregano.