Eggplant cannelloni recipe

I invented this recipe to use the mixture leftover from making spinach and ricotta gnocchi.

First, thinly slice a large eggplant. Spray the pieces lightly with oil and pan fry them (I did mine in my beloved scanpan). When golden, turn them over and put the lid on, to ensure the slices become soft enough to be ready for baking.

When cool enough to handle, lay each slice flat on a board. Place a heaped teaspoon about one inch in from the edge, then roll the slice over until it resembles a little cannellone. (I think that’s the singular of cannelloni. Please correct me if I’m wrong!)

Lay them in a shallow baking dish, close together, until all slices are used up. For smaller pieces, lay two side by side to make them work together as one.

To top the cannelloni, make a napoletana or bolognese sauce. I made a simple bolognese using onions, carrots, celery, parsley stalks, garlic, bay leaves, fresh rosemary, kangaroo mince, a little milk, tomatoes and a touch of balsamic.

Pour your sauce over the cannelloni, top with grated parmesan and/or mozzarella and/or fontina. Bake on 200C for 20 minutes or until you have a delicious, crispy top.

Serve with fresh basil and extra virgin. Delish! (It’s also low-GI/low-carb, but don’t let that put you off!)

Mr Black liked it so much, he told me to make it the next time people come over. I hope you enjoy it too!

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