Cannelloni are a very popular dish in Catalonia. The traditional ones are with various meats, but they have developed other recipes with fish or vegetarian. This is the first time I cooked this ones. I absolutely loved them. The recipe in Catalan is 'Canelons d'alberginia amb mousse d'escalivada'. I have an old recipe book with a 100 different recipes and sauces. Will have to try to cook them all now!! 💛🍷
INGREDIENTS
3 medium eggplants (make sure they are shiny and slim)1 onion, finely chopped
a small bunch of parsley, finely chopped
1 egg, lightly beaten
200g light cottage cheese
50g pine nuts
50g grated cheese (I used a mixture of cheddar, parmesan & mozzarella from Aldi)
100ml tomato passata
50g grated pecorino or parmesan
salt, pepper and sugar
olive oil
3 fresh lasagna sheets
For the mousse
2 red capsicums
1 medium eggplant
200g light cream
salt and a pinch of sugar
olive oil
METHOD:
Start with the mousse. Preheat oven to 200°C. Cover a baking tray with baking paper and massage the capsicums and eggplant with a few drops of olive oil. Bake in the oven for about 30 minutes. Turn over and cook for a further 20 minutes or until roasted.
Cut the eggplants into small cubes. Put them in a strainer and add a couple of teaspoons of salt. Mix well and let them rest for about an hour.
When the capsicums are ready, remove from oven and let them cool for a little while.
Peel the vegetables and remove any seeds.
Put them in a blender with a pinch of salt and a pinch of sugar. Add the cream.
Blend until smooth. Set apart.
Rinse the eggplant and drain well. Put the onion and the eggplant in a large frypan with a bit of olive oil. Stir well and cover with a lid.
Stir every now and then to make sure that it does not burn. It will take about 15 minutes until the eggplant is cooked and it is almost melting. (If eggplant is not cooked properly, this dish is not going to be very nice.)
Add the pine nuts, and the parsley and mix well. Cook for about 3-4 minutes.
Remove from the heat and add the grated cheese, egg and pepper. Mix well. Then mix in the cottage cheese until combined.
Cut the lasagna sheets in half. Divide the filling into 6 equal portions and fill the sheets with the mixture. Roll them into cannelloni.
Put a thin layer of tomato passata in a ceramic baking dish. Sprinkle with a bit of brown sugar.
Put the rolled cannelloni on top.
Cover with the mousse and add some grated pecorino or parmesan on top.
Bake in the oven for about 35 - 40 minutes or until golden brown.
Serve with a green salad if you like.
Serves 2-3
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