Cannelloni of Eggplant, ricotta and fresh herbs
Added by pasini | Wed 28 Jan 2009 @ 12:03
4 Eggplants (medium)
1 / 2 package of fresh ricotta
Extra-virgin olive oil
6 ripe tomatoes
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.