| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 2 |
|
Aubergines each weighing about 250g |
|
|
Salt and pepper |
| 75 |
ml |
Olive oil |
| 225 |
g |
Ricotta |
| 50 |
g |
Freshly grated parmesan plus extra to |
|
|
; garnish |
| 1 |
|
Handful finely torn fresh basil leaves |
| 1 |
|
Quantity of tomato sauce to serve |
INSTRUCTIONS
Thinly slice the aubergines lengthways, discarding the ends and the
rounded pieces from the sides. Sprinkle the slices with salt, place
in a bowl and cover and weigh down. Leave for 15 minutes. Rinse the
slices and pat dry.
Heat 2-3 tbsp oil in a large non-stick frying pan. Add a single layer
of aubergine slices and fry over medium heat for about 5 minutes
until light golden on both sides. Remove from the pan and drain on
kitchen paper. Repeat with more oil and the remaining aubergine
pieces.
Put the ricotta, parmesan cheese, basil and salt and pepper to taste
in a bowl and beat well together. Put the aubergine slices on a work
surface. Spoon the cheese mixture along the length of the aubergines
then roll up the slices to form about 12 cannelloni.
Serve with the tomato sauce and sprinkle with parmesan cheese.
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