Eggplant Cannelloni using a Thermomix
(5)
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Eggplant cannelloni: a culinary masterpiece that proves vegetables can be just as indulgent as pasta! Originating from the heart of Italy, this dish showcases the versatility of eggplants, often likened to nature's own pasta. As you roll those thinly sliced eggplants around a savory filling of canned tuna, fresh chives, and gooey mozzarella, you might find yourself questioning why traditional cannelloni ever existed! Fun fact: eggplants were once thought to be poisonous and were even called 'mad apples' in medieval Europe. But fear not, these beauties have since won hearts and palates alike, transforming into a dish that's not just a feast for the eyes but also a delight for the taste buds. So roll up your sleeves and dive into this delightful twist on a classic, where every bite takes you on a journey through the sun-soaked hills of Tuscany!
Ingredients
- 500 g Eggplant
- 2 Tablespoon(s) Olive oil
- 3 Pinch(es) Salt
- 3 Pinch(es) Pepper
- 250 g Ricotta
- 50 g Parmesan cheese
- 10 g Basil
- 100 g Mozzarella
Steps
Eggplant Preparation
- Sliced, and add 500 g of eggplant on a cutting board.
- Brush 2 tablespoon(s) of olive oil on a plate.
- Sprinkle 2 pinch(es) of salt, 2 pinch(es) of pepper on the plate.
- Pan fry in the grill without added oil.
- Setaside the preparation content on the plate.
Filling Preparation
- Add 250 g of ricotta, 50 g of parmesan cheese, 10 g of basil leaves only, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a piping bag.
Cannelloni Assembly
- Preheat in the oven at 180°C.
- Pipe the cheese filling onto the grilled side of each eggplant slice.
- Roll up each slice to form a cannelloni.
- Place the content of the preparation content in a baking dish.
- Sprinkle 100 g of mozzarella on the plate.
- Cook in the oven at 180°C during 15min.
- Cook in the oven at 180°C during 20min.
- Serve Hot.
