Aubergine Cannelloni Recipe

Since all pasta is of Italian origin, the name cannelloni comes from the Italian word cannelloni. Today we find these popular pasta rolls made with all kinds of fillings, from minced meat to all kinds of vegetables. They are characterized by being rolled in the shape of a cylinder and covered with any type of sauce to be able to gratin them in the oven. They are dishes that have become very popular in countries like Spain, Uruguay or Argentina; it is here where they are most consumed worldwide. Do not miss this recipe and learn how to prepare roasted eggplant cannelloni.

Ingredients to make aborigine cannelloni:

1. 10 units of lasagna sheets
2. 3 units of Eggplants
3. 5 grams of dried oregano
4. 200 grams of Parmesan cheese
5. 500 milliliters of béchamel sauce
6. 1 pinch of salt
7. 1 pinch of Pepper

How to make aborigine cannelloni:

• Our first step to be able to make the aborigine cannelloni is to prepare all the ingredients.
• Cut the aborigine into slices and, with the help of a brush, add a little olive oil to each of these and a little garlic paste (if you wish) to give our recipe more flavor. This time I’m going to grill the eggplants on a grill. To do this, we heat the grill and add the aborigines with a little dry oregano, salt and pepper, and let them roast on each side until they are at the desired point.
• Ideally, our aborigines should be tender, as seen in the photograph, in order to make our homemade cannelloni.
• Bring a pot with water over medium heat and when it boils add the lasagna sheets and cook them until they are at the desired point, remove them and reserve them.
• To continue with the preparation of the aborigine cannelloni, take the lasagna sheets to a board and add the roasted aborigines to each of them at the bottom
• Roll up the lasagna sheets to shape the cannelloni and take them to a refractory to be able to gratin them in the oven. In this case, I made each of the portions in an individual frying pan, but it is totally valid to gratin all the cannelloni in a large frying pan.
• Bathe the cannelloni with the béchamel sauce, which you can prepare yourself following this simple recipe. Then, add grated Parmesan cheese on top so that the cannelloni are gratin. Now, bake the cannelloni at a temperature of 160ºC until our Parmesan cheese melts or browns. Remove from the oven and it will be ready to serve.
• Serve our roasted aborigine cannelloni by bathing with a little béchamel sauce and decorating the dish with oregano sprinkled on top.