Vegetarian Eggplant Cannelloni
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 35 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 m. Eggplant (s)
- salt
- 1 tablespoon olive oil
For the sauce:
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 1 piece (s) ginger, finely chopped
- 200 ml orange juice
- 1 packet tomatoes, happened
- 1 bell pepper (s), yellow or orange
For the filling:
- 100 g almonds, chopped
- 200 g oat cream cheese
- 100 g tomato (s), dried in oil or without
- 1 bunch basil
- salt and pepper
- 1 tablespoon sour cream
- 100 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- First cut the aubergine into thin slices, about 2 - 3 mm thick. Each slice should be big enough that you can wrap the filling later. Halve the middle slices again lengthways so that they are about 5 cm wide. Cut the leftovers and edge pieces into small cubes and set aside. Place the aubergine slices on a large platter and season with plenty of salt. Let stand for 15 minutes.
- After the resting time, wash and dab the aubergines, brush a little with olive oil and grill them briefly in the oven. When they turn brown, remove them quickly.
- In the meantime, sauté the finely diced onion in olive oil, briefly sauté the very finely diced garlic, as well as the very finely diced ginger and the eggplant leftovers. Pour in the tomato puree, add the chopped paprika, pour in the orange juice and let everything simmer.
- For the filling, roast the almonds in a hot pan until they turn lightly brown and develop the wonderful roasted aroma. Be careful, they burn easily.
- Mix the roasted almonds with the goat`s cream cheese in a small bowl, as well as the finely diced, sun-dried tomatoes (tomatoes in oil taste better, but they are more annoying to cut) and the finely chopped basil. A little sour cream creates the right consistency, it should be creamy, not too firm, not runny. Salt and pepper a little.
- Now put the tomato sauce in a baking dish.
- Use a small spoon to place the filling in the middle of the eggplant slices and wrap them up. Place the eggplant rolls on top of the sauce with the open end facing down. Spread freshly grated Parmesan on top and bake in the oven at 200 degrees for about 20 minutes.
- Brown rice goes very well with this.
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