Eggplant Cannelloni With Mozzarella and Tomato Salsa
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 2 medium eggplants
- 2 fresh mozzarella cheese, balls
- olive oil
- sea salt
- ground black peppercorns
- grated parmesan cheese
- white wine vinegar
- cherry tomatoes
- chopped fresh basil
directions
- Slice the two eggplants as thinly as possible.
- Oil lightly and chargrill.
- Lay chargrilled eggplant on a flat surface and place mozzarella pieces at one end of eggplant slice.
- Roll the eggplant slice around the mozzarella so that you end up with a sausage like roll.
- Lay rolls side by side in a baking dish.
- Sprinkle with sea salt, ground peppercorns and parmesan cheese.
- Place under a griller to melt cheese.
- Serve warm with seasoned, halved cherry tomatoes mixed with fresh chopped basil, extra virgin olive oil and a hint of white wine vinegar.
- Try to use tender young eggplant to obtain the best result.
- Buffalo mozzarella is ideal for this recipe.
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RECIPE SUBMITTED BY
Pietro
Australia
I live in country Western Australia, 158 kms from the City of Perth. It is an agricultural area with Mediterranean type climatic conditions. Our family has always grown fresh produce so it is easy to use fruit and vegetables that are in season. My favourite cookbooks are anything written by Antonio Carluccio, Margaret Fulton, Stephanie Alexander,Jamie Oliver and just about any other?cookbook that is full of interesting and tempting recipes. I like to experiment with food and bring out the best of flavours in any dish that I prepare. Do I love homemade Italian food? How can you live without it? But then I love Indian,Asian, Middle Eastern,European cuisines and the good old Aussie food as well. Nothing beats a good barbecue with the family and friends.