Since all the pasta is of Italian origin, the name Canelón leaves the Italian word Emcannellloni./em today we find these popular paste rolls made with all kinds of fillings, from minced meat to any type of vegetables. They are characterized by being rolled with cylinder and bathed with any type of sauce to gratin them in the oven. These are dishes that have become very popular in countries such as Spain, Uruguay or Argentina, it is here where they are more consumed worldwide. Do not miss this recipesgratis.net recipe and learn to prepare roasted eggplant cannelloni.
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make eggplant cannelloni: |
| 10 units of lasagna leaves 3 units of eggplants 5 grams of dry oregano 200 grams of Parmesan cheese 500 milliliters of salsa bechamel 1 pinch of salt 1 pinch of pepper pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make eggplant cannelloni:
1. Our first step to be able to perform the eggplant cannelloni is to prealist all the ingredients.
2. Slica cut the eggplant and, with the help of a brush, add some olive oil in each of these and a little garlic pasta (if you wish) to give more flavor to our recipe. This time Im going to roast the eggplants on a grill. To do this, we heat the grill and add the eggplants with a little dry oregano, salt and pepper, and let them roast and side until they are at the desired point.
3. The ideal is that our eggplants are tender, as seen in the photograph, to be able to make our homemade cannelloni.
4. It carries a pot with water over medium heat and when it boils add the lasagna leaves and cook them until they are at the desired point, remove them and reserve them.
5. To continue with the preparation of the eggplant cannelloni, take the lasagna leaves to a table and add the roasted eggplants in each of them at the bottom, as seen in the photograph.
6. Rolle the lasagna leaves to shape the cannelloni and take them to a refractory to gratin them in the oven. In this case I made each of the portions in an individual refractory, but it is totally valinated to gratin all the cannelloni in a large refractory.
7. bathe the cannelloni with the Bechamel sauce, which you can prepare yourself following this simple recipe. Then, add grated Parmesan cheese on top so that the cannelloni are gratin. Now, bake the cannelloni at a temperature of 160ºC until our Parmesan cheese melt or gold. Remove from the oven and be ready to serve.
8. serves our roast eggplant canejeneas bathing with a little bechamel sauce and decorating the dish with sprinkled oregano on top. If you want more cannelloni recipes or have any comments or restlessness, write us. To enjoy!
