Cannelloni Stuffed with Eggplant

Cook Time 1.5 hours

Servings 4


2 tbsp extra virgin olive oil 

3 cloves garlic, finely chopped
1 long red chilli, finely chopped
700g tomato passata
2-3 large eggplants
350g ricotta
200g Parmesan, finely grated 
Zest of 1 lemon
250g San Remo instant cannelloni tubes
Salt and pepper
1 large handful of fresh basil, torn


Preheat the oven to 180°C. 

Pierce the whole eggplants 6-8 times and place on a tray lined with foil then bake for 45 minutes or until very soft. Once cooked, allow to cool.

Add the oil to a medium saucepan over low-medium heat and add garlic and chilli with a pinch of salt. Once golden, add the tomato passata and pepper to taste, then cover and cook for 20 minutes on a low heat. 

Split the cooked eggplants down the centre. Scoop out the flesh and place in the bowl of a food processor. Season with salt and pepper and pulse the eggplant a few times in a food processor until roughly chopped but not pureed. Add the ricotta, lemon zest and half the Parmesan to the food processor and pulse again. Using a teaspoon, stuff the cannelloni with the eggplant mixture. Alternatively, to speed up the process fill cannelloni with a piping bag.

Spoon half the sauce into a rectangular baking tray and arrange the cannelloni on top. Pour over the remaining sauce and sprinkle over Parmesan. Cover with foil and bake for 30 minutes, then remove the foil and bake for a further 10 minutes. Serve with fresh basil scattered on top.


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