Aubergine Cannelloni Recipe

• 2 x Aubergines each weighing about 250g Salt and pepper
• 75 ml Extra virgin olive oil
• 225 gm Ricotta
• 50 gm Freshly grated parmesan plus extra to garnish
• 1 handf finely torn fresh basil leaves
• 1 x Quantity of tomato sauce to serve

1. Thinly slice the aubergines lengthways, discarding the ends and the rounded pcs from the sides.
2. Sprinkle the slices with salt, place in a bowl and cover and weigh down.
3. Leave for 15 min.
4. Rinse the slices and pat dry.
5. Heat 2-3 tbsp oil in a large non-stick frying pan.
6. Add in a single layer of aubergine slices and fry over medium heat for about 5 min till light golden brown on both sides.
7. Remove from the pan and drain on kitchen paper.
8. Repeat with more oil and the remaining aubergine pcs.
9. Put the ricotta, parmesan cheese, basil and salt and pepper to taste in a bowl and beat well together.
10. Put the aubergine slices on a work surface.
11. Spoon the cheese mix along the length of the aubergines then roll up the slices to create about 12 cannelloni.
12. Serve with the tomato sauce and sprinkle with parmesan cheese.

weighing, olive oil, parmesan, basil, tomato sauce

Taken from cookeatshare.com/recipes/aubergine-cannelloni-71422 (may not work)