Aubergine Canellonis With Tomato Salsa Recipe


  • 1 lrg Aubergine with the green top removed, finely sliced into 12
  •     Extra virgin olive oil for frying
  • 100 gm Couscous soaked in 300ml warm water for 1 hour
  •     A large unsprayed lemon, juice of
  • 1 sm Bunc basil
  • 50 ml Extra virgin olive oil
  • 50 gm Parmesan shavings
  • 3 x Ripe plum tomatoes with just the, roughly core removed
  •     Minced
  • 1 lrg Red onion, peeled and finely minced
  • 100 ml Extra virgin extra virgin olive oil
  •     Zest and juice of 1 lime
  • 1 sm Bunc basil, finely sliced


Season The Slices Of Aubergine And Heat A Pan With The Extra Virgin Olive Oil. Place The Slices Into The Pan And Cook Over A High Heat For About 1 Minute On Each Side. Season Well…

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