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

2 Aubergines
2 Courgettes
1 Garlic Clove, finely chopped
Grated zest of 1/4 lemon
1 1/2 Lemons, juice of
3 Tablespoon(s) Dry white wine
3 Tablespoon(s) Olive oil
4 Teaspoon(s) Caster sugar
Salt and freshly ground
Black pepper
36 Basil leaves
140 Gram(s) Sliced smoked salmon, 5oz
15 Gram(s) Chives, chopped 1/2oz
140 Gram(s) Cottage cheese, 5oz
3 Tablespoon(s) Fromage frais
1 Tablespoon(s) Pine nuts, toasted
100 Gram(s) Baby spinach, 3 1/2oz
1 Red onion, finely chopped
3 Tablespoon(s) Balsamic vinegar
6 Tablespoon(s) Tomato passata
1 Red, 1 green and 1
Yellow pepper
4 Tomatoes, skinned deseeded
and diced
1 Dash(s) Sweet chilli sauce
Heat the oven to 190øC/375øF/gas mark 5. Cut the aubergines
lenghways into very thin slices (about 1 mm thick), discarding the
outer pieces (you should have 12 slices). Lay the slices on a baking
sheet lined with baking parchment. Do the same with the courgettes.
Mix the garlic with the juice of 1 lemon, the wine, 2 tbsp olive oil,
3 tsp sugar, salt and pepper, blend with a hand-blender and then brush
on to the aubergine and courgette slices. Bake for 10-15 minutes until
tender. While still warm lay 3 leaves of basil on each slice of
aubergine and then lay a slice of courgette on top and leave to cool
slighty. This will release the oils from the basil into the aubergine.
Cut the smoked salmon into strips of a similar size to the courgette
slices and lay a piece of salmon on top of each. Mix the chives with
the cottage cheese, fromage frais and pine nuts and season to taste
with a small amount of salt and lots of black pepper. Spread on to the
smoked salmon and then roll up into 12 rolls. To make the sauce:
Soften the onion and garlic in the olive oil over a low heat. Add the
balsamic vinegar and sugar and simmer until reduced by half. Add the
passata, peppers, and tomatoes and cook for 2 minutes. Season to taste
with salt, pepper and a dash of sweet chilli sauce. Whisk the
remaining lemon juice with the zest, the remaining 1 tbsp olive oil
and 1 tsp sugar, salt and pepper to taste. Toss the spinach in the
lemon vinaigrette and then saut for 30 seconds until just beginning to
wilt. Serve the aubergine cannelloni with the warm spinach and
Provencal suace. This could also be served cold. Converted by
MC_Buster. Per serving: 886 Calories (kcal); 63g Total Fat; (61%
calories from fat); 29g Protein; 58g Carbohydrate; 12mg Cholesterol;
625mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 7
Vegetable; 1/2 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 1554
Calories From Fat: 795
Total Fat: 90.5g
Cholesterol: 42.8mg
Sodium: 4321.3mg
Potassium: 2381mg
Carbohydrates: 115.5g
Fiber: 28.8g
Sugar: 30.8g
Protein: 74.3g

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