Eggplant Cannelloni

Ingredients

• 1 orange bell pepper
• 1 onion
• 2 cloves garlic
• 3 tbsp olive oil
• 240 g canned tomatoes (drained)
• 75 ml orange juice
• Salt
• Pepper
• 1 tsp Honey
• 400 g medium-sized eggplants (2 medium eggplants)
• 50 g sun-dried tomatoes (in oil)
• 75 g goat cheese
• 150 g ricotta (or cream cheese)
• 1 tbsp breadcrumbs
• 3 stems basil

Instructions

1. 1.

   Quarter the bell pepper, remove the seeds, wash and finely dice it.

2. 2.

   Peel and finely dice the onion. Peel and chop the garlic.

3. 3.

   Heat 1 tbsp of oil in a pan. Sauté the diced bell pepper, onions and garlic over medium heat.

4. 4.

   Add the canned tomatoes and orange juice and simmer everything for 5 minutes over low heat. Season the sauce with salt, pepper and honey, spread it in an ovenproof dish and set aside.

5. 5.

   Wash, clean and slice the eggplants lengthwise into 5 mm thick slices.

6. 6.

   Brush each eggplant slice thinly with the remaining oil on both sides, salt them, spread them on a non-stick or parchment-lined baking sheet and grill them lightly brown (3-4 minutes per side) under the hot oven grill (medium setting). Be careful that the parchment paper does not burn. Remove and let cool slightly.

7. 7.

   Drain the sun-dried tomatoes, finely dice them and put them in a bowl.

8. 8.

   Mix with goat cheese, ricotta, breadcrumbs, salt and pepper. Wash, dry and tear the basil leaves, finely chop them and stir them into the cheese mixture.

9. 9.

   Spread 1 tbsp of the mixture on each eggplant slice and carefully roll it up.

10. 10.

    Place the rolls tightly together, seam-side down, in the sauce in the baking dish and bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2-3) for approx. 15 minutes. Spread the eggplant cannelloni and sauce on plates. Serve with basil leaves and toasted bread or couscous, if desired.