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Egg Plant (Aubergine) Beef Cannelloni
Ingredients
Mince
- 2 large aubergines
- 2 tbsp olive oil
- 2 large brown onions finely chopped
- 0.5 kg beef mince
- 2 tins Whole, Peeled Tomatoes
- 4 Garlic Cloves finely chopped
- 1/2 cup Water
- Salt & Pepper to taste
Cannelloni
- 2 cups cannelloni
- 2 cups Cheddar Cheese grated
- Fresh Parsley chopped
- fresh basil leaves chopped
Servings: people
Instructions
- Steam the aubergines with the skins on for about 20 minutes, until soft. Slice them in half long-ways and pull off the skin and dice into small pieces. (need to fit into the cannelloni tubes)
- Fry the onion and garlic until glassy and fragrant. Add the mince and fry until cooked, breaking up with a wooden spoon. Add the tins of tomato, water, aubergine and salt and pepper. Simmer for about 20 minutes until the sauce reduces and thickens.
- Preheat oven to 180°C. Fill the cannelloni, holding the cannelloni tube upright on a plate and spooning in the mince and sauce. Turn the cannelloni on its side and place in a baking dish.
- When you have a full layer of cannelloni in the baking dish, top with 1 cup of grated cheese and then start with the next layer. Keep just enough mince to top the cannelloni with a thin layer of mince and sauce. Set aside for 20 minutes to allow the pasta to soften.
- Sprinkle with the grated cheese and bake for 30 - 35 minutes until the pasta is cooked and the cheese is golden.
- Garnish with the chopped parsley and basil and serve.
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