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Eggplant cannelloni with mushrooms


Eggplant cannelloni with mushrooms is a delicious vegetarian dish. Cannelloni, which is Italian hollow pasta, will be replaced by eggplant rolled into a roll.
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Eggplant cannelloni with mushrooms is a delicious vegetarian dish. Cannelloni, which is Italian hollow pasta, will be replaced by eggplant rolled into a roll....

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Cook time50 minYield4 serving


Ingredients

  • 1 eggplant
  • a handful of chopped fresh coriander
  • 1 tablespoon brown sugar
  • 6 cherry tomatoes
  • 2 cloves garlic cut finely
  • pinch of chili spice
  • ground black pepper
  • salt
  • 60 ml of cream
  • 1 teaspoon tomato puree
  • 3 tablespoons apple cider vinegar
  • 100g blue cheese
  • 250 g hub
  • Roughly chopped shallots
  • vegetable oil for frying

Cooking guidelines

Fry one chopped shallot in a little oil and then add the sliced ​​mushrooms and try for 3 minutes. Now add the cream and simmer together for a short time until the mixture thickens. We will then put it in a warm place. Cut the eggplant lengthwise into slices about 3 mm thick. Fry them on the grill until they brown and soften. Then wrap each slice in a roll and fill it with the mushroom mixture. We place the rolls next to each other in a baking dish wiped with oil.

Sprinkle with grated blue cheese and place the baking tray in a hot grill. Grill until the cheese melts. Boil cherry tomatoes with hot water and peel them. Cut them into smaller pieces. Put the remaining sliced ​​shallots, vinegar, crushed garlic and sugar in a higher pan and bring everything to a boil. Then add tomatoes, tomato puree, chili spices, a little salt and after a few minutes of stewing and a handful of chopped coriander, mix and remove the finished tomato sauce from the plate. Lightly pour the eggplant rolls in the baking dish with the sauce and bake for only a very short time.


  • Chef: Adela
  • Published:

Category: Vegetarian

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