Cannelloni of Eggplant, ricotta and fresh herbs

Cannelloni of Eggplant, ricotta and fresh herbs
 
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by pasini

 
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Ingredients

Ingredients
Method
 
  • 4 Eggplants (medium)
  • 1 / 2 package of fresh ricotta
  • Extra-virgin olive oil
  • 6 ripe tomatoes
  • Garlic
  • Black olives
  • Purple basil
  • Thyme
  • Salvia
  • Black Pepper
  • White pepper
  • Parmesan cheese
[b]Eggplant [/b] Wash the eggplants. Cut them in slices of, more or less, 0.5 centimeters. Broil the slices of eggplant and reserve them. [b]Filling of ricotta [/b] Smash the ricotta in a bowl, add the olive oil and the salt. Knead on a pestle: the white pepper, the black pepper and the herbs. Mix everything. [b]Tomato sauce [/b] Place the tomatoes in a container with boiling water to remove the peels and seeds. Cut them into cubes. Get 2 cloves of garlic, peel them and cut them in tiny pieces. Put the chopped garlic in a pan with extra virgin olive oil. Then add the tomatoes in the pan with a pinch of salt. Let it boil in low fire for about 30 minutes. Add the sliced olives. Wrap each slice of eggplant with a bit of the filling of ricotta. Place them side by side in a roasting pan. Spread some tomato sauce onto them. Let in the oven for 10 to 15 minutes. Then serve. Serve with a pasta of your choice and with a good glass of wine.

Cannelloni of Eggplant, ricotta and fresh herbs

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This recipe was uploaded by pasini

 
 

Method


[b]Eggplant [/b] Wash the eggplants. Cut them in slices of, more or less, 0.5 centimeters. Broil the slices of eggplant and reserve them. [b]Filling of ricotta [/b] Smash the ricotta in a bowl, add the olive oil and the salt. Knead on a pestle: the white pepper, the black pepper and the herbs. Mix everything. [b]Tomato sauce [/b] Place the tomatoes in a container with boiling water to remove the peels and seeds. Cut them into cubes. Get 2 cloves of garlic, peel them and cut them in tiny pieces. Put the chopped garlic in a pan with extra virgin olive oil. Then add the tomatoes in the pan with a pinch of salt. Let it boil in low fire for about 30 minutes. Add the sliced olives. Wrap each slice of eggplant with a bit of the filling of ricotta. Place them side by side in a roasting pan. Spread some tomato sauce onto them. Let in the oven for 10 to 15 minutes. Then serve. Serve with a pasta of your choice and with a good glass of wine.
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