Cannelloni di Melanzane (Stuffed Eggplant Rolls)
recipe

A delicious Italian dish featuring rolled eggplant filled with a savory mixture and served with a rich tomato sauce.
Preparation Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- Tomato Sauce:
- 1 clove garlic
- 1 tablespoon olive oil
- 300 g crushed tomatoes
- 1 tablespoon sugar (or honey)
- 2 tablespoons chopped fresh basil
- Salt and black pepper to taste
- Eggplant Slices:
- 1 large eggplant
- A pinch of salt
- A drizzle of olive oil
- Filling:
- 200 g mushrooms
- 1 tablespoon olive oil
- 100 g soft goat cheese (without rind)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- To Finish:
- Fresh basil leaves
Instructions:
1. Peel and finely chop the garlic. Dice the mushrooms into small cubes.
2. Heat olive oil in a saucepan and sauté the garlic. Add crushed tomatoes and sugar, simmer on low heat for about 10 minutes. Stir in basil and season with salt and black pepper.
3. Slice the eggplant into half-centimeter thick slices and soak them in ice-cold water for 15 minutes. Dry the slices with paper towels and sprinkle with a little salt.
4. In a pan, heat olive oil and add the mushrooms and the flesh scooped from the eggplant. Sauté until the mushrooms release moisture. Add goat cheese in small pieces and stir until melted. Mix in basil and cilantro, and season with salt and pepper if needed.
5. Lightly oil both sides of the eggplant slices and grill them until they have grill marks.
6. Spread the filling starting from the rounded end of the eggplant slices and roll them up.
7. Serve with the tomato sauce and fresh basil leaves.
Enjoy your delicious eggplant rolls!
Nutritional Information (per serving):
Calories: 320
Protein: 10g
Fat: 18g
Carbohydrates: 30g
Fiber: 5g
Sugar: 6g

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