Aubergine Cannelloni Recipe


  • 2 x Aubergines each weighing about 250g
  •     Salt and pepper
  • 75 ml Extra virgin olive oil
  • 225 gm Ricotta
  • 50 gm Freshly grated parmesan plus extra to garnish
  • 1 handf finely torn fresh basil leaves
  • 1 x Quantity of tomato sauce to serve


Thinly Slice The Aubergines Lengthways, Discarding The Ends And The Rounded Pcs From The Sides. Sprinkle The Slices With Salt, Place In A Bowl And Cover And Weigh Down. Leave For…

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