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Recipe Name: Aubergine Cannelloni Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Aubergines each weighing
about 250g
Salt and pepper
75 Olive oil
225 Gram(s) Ricotta
50 Gram(s) Freshly grated parmesan plus
extra to
1 Handful finely torn fresh
Basil leaves
1 Quantity of tomato sauce to
Thinly slice the aubergines lengthways, discarding the ends and the
rounded pieces from the sides. Sprinkle the slices with salt, place in
a bowl and cover and weigh down. Leave for 15 minutes. Rinse the
slices and pat dry. Heat 2-3 tbsp oil in a large non-stick frying pan.
Add a single layer of aubergine slices and fry over medium heat for
about 5 minutes until light golden on both sides. Remove from the pan
and drain on kitchen paper. Repeat with more oil and the remaining
aubergine pieces. Put the ricotta, parmesan cheese, basil and salt
and pepper to taste in a bowl and beat well together. Put the
aubergine slices on a work surface. Spoon the cheese mixture along the
length of the aubergines then roll up the slices to form about 12
cannelloni. Serve with the tomato sauce and sprinkle with parmesan
cheese. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All
rights reserved. Carlton Food Network
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 31055
Calories From Fat: 368
Total Fat: 42.1g
Cholesterol: 113.8mg
Sodium: 6375.6mg
Potassium: 17300.7mg
Carbohydrates: 1361.5g
Fiber: 10.2g
Sugar: 1336.2g
Protein: 70.8g

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