Kims Beach Hideaway – Luxury Accommodation, Beachfront Resort, Central Coast, Australia

RECIPE OF THE MONTH - MAY 2010 - CHAR GRILLED EGGPLANT CANNELONI
8/05/2010

Eggplant Canneloni

Ingredients:

3 large eggplants

fresh mozzarella or bocconcini

fresh basil leaves

salt

cracked black pepper

700mls fresh tomato sauce

1/2 cup finely grated parmesan cheese

2 shallots thinly sliced on a diagonal

Method:

Thinly slice the eggplant length ways about 0.5cm in thickness.

Cover in salt and allow to stand for 20 minutes.

Rinse off salt and any bitter juices, pat the eggplant slices dry.

Char-grill the eggplant slices on a hot grill, on both sides - set aside to cool.

Place a piece of mozzarella cheese and a basil leaf at one end of the eggplant slice, season with salt and pepper.

Roll into a tube to form a cannelloni shape and continue with the other eggplant slices.

Spread tomato sauce evenly in an oven proof casserole dish.

Lay eggplant tubes in a row.

Top with parmesan cheese and bake in a moderate oven at 180°c for 20 minutes.

Garnish with shallots.

Note: Fresh basil leaves can be substituted with 1/2 teaspoon pesto.

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