Eggplant Cannelloni with Basil

Ingredients

• 500 g eggplants
• Salt
• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 400 g diced tomatoes (canned)
• Pepper
• 1 tsp Honey
• 1 tbsp Apple cider vinegar
• 60 g sun‑dried tomatoes
• 100 g goat ricotta
• 100 g feta cheese
• 1 tbsp whole‑grain breadcrumbs
• a handful basil leaves
• 125 g mozzarella

Instructions

1. 1.

   Wash, trim and slice the eggplants lengthwise into thin strips. Sprinkle lightly with salt and set aside. Peel and finely chop the onion and garlic. Heat 1–2 tbsp olive oil in a pot and sauté the onion and garlic until translucent. Add the canned tomatoes and simmer gently for about 10 minutes. Season with salt, pepper, honey and vinegar.

2. 2.

   Line a baking sheet with parchment paper. Pat the eggplant slices dry, brush both sides with remaining oil and arrange on the sheet. Bake in a preheated oven at 200 °C (180 °C fan‑forced) for 8–10 minutes until lightly browned. Let cool slightly.

3. 3.

   Finely chop the sun‑dried tomatoes. Mix the goat ricotta with them and crumble the feta over the mixture. Add the breadcrumbs and stir well. Season with salt and pepper. Wash, dry and tear the basil leaves into pieces.

4. 4.

   Spread a thin layer of tomato sauce on the bottom of a baking dish. Place 2–3 eggplant slices side by side, slightly overlapping, so they span the width of the dish. Spoon some cheese filling onto each slice and top with a few basil leaves. Roll up the slices and place them in the dish. Repeat for all rolls, then pour the remaining tomato sauce over them. Dice the mozzarella and scatter on top. Bake in the preheated oven for 20–30 minutes until bubbling and golden. Sprinkle with fresh basil before serving.