We have titled this recipe aubergine cannelloni so that you can get an idea of what it is, although its real name is “aubergine involtini”. It is a dish made with very thinly sliced and stuffed aubergines, in this case a mixture made from different cheeses.
Without counting the baking time (which is about 30 minutes in total), this dish is prepared in less than 15 minutes, we only have to slice the aubergines (if we have a mandoline we are saved, otherwise, we will have to have a little more patience), prepare the filling by mixing the ingredients with a spoon or fork and make the rolls. What do you think? Do you dare with her?
- 1-2 eggplants
- extra virgin olive oil
- 450g ricotta
- 2 teaspoons lemon zest
- 150 g grated provolone
- 80g cottage cheese
- 1/2 cup chopped tarragon leaves
- 1/2 cup chopped parsley leaves
- salt and freshly ground black pepper
- 1.5 kg of chopped ripe tomatoes
- 70 g tomato concentrate (or homemade fried tomato)
- 80 ml vincotto (sold in Italian stores) – optional (you can substitute it with rancid wine or white wine)
- 80 ml of liquid cream
We preheat the honor to 220ºC.
With the help of the mandolin slice the aubergines longitudinally into 24 slices 3 mm thick. Brush them with extra virgin olive oil and place them on two baking trays lined with parchment paper. Bake for 4-5 minutes or until golden brown. We booked.
Put the ricotta, lemon zest, provolone, cottage cheese, tarragon, parsley, salt and pepper in a bowl. Mix until well combined and set aside.
Put the chopped tomato and concentrated tomato, the vincotto and the oil in a bowl and mix.
We pass to our oven container (we have used a non-stick cast aluminum pan BRA), about 24 cm.
We form the involtini by filling each eggplant slice with the cheese mixture and placing them on top of the tomato. When they are all ready, sprinkle with the liquid cream.
Lower the oven to 200ºC and roast for about 20-25 minutes or until toasted and bubbly. Divide into serving plates and enjoy!