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Aubergine Cannelloni

Aubergine Cannelloni

Preparation Time

Cooking Time


Ingredient Qty
Aubergines 4
Fresh Basil ½ bunch
Chopped Tomatoes 400 g
Pinch White Pepper 1
Diced Onion 2
Olive Oil 1 tbsp
Garlic 2 cloves
Ricotta Cheese 250 g
Tomato Puree 2 tbsp
Grated Cheddar 100 g


  • Pre-heat the oven to GM5/190c.
  • Trim the aubergines and cut lengthways into 1cm slices and lightly brush each side with olive oil.
  • Place onto a baking tray and bake for about 20minutes until tender turning once then set to one side to cool.
  • Heat a little olive oil in a pan and sweat the onions for 3-4minutes until soft but not brown.
  • Add the garlic, tomato puree, tomatoes and a little pepper.
  • Cover and cook on a low heat for about 10minutes.
  • Uncover the pan and continue to cook for about 15minutes stirring occasionally until the sauce thickens.
  • Cover the bottom of an oven proof dish with ½ the sauce.
  • Put a dollop of ricotta cheese onto a slice of aubergine and then roll it up.
  • Place on top of the sauce and then repeat until the dish is full.
  • Cover the aubergine rolls with the other ½ of the sauce and the top with grated cheese.
  • Bake in the oven for 10-15 minutes until cheese is golden.