Cannelloni with Roasted Eggplant Pulp

Cannelloni with Roasted Eggplant Pulp


Prepare the sauce by putting the onion, garlic and olive oil in a saucepan over medium heat to polish for 1 minute. Then add the pulp, the cone case, the vegetable broth, the sugar, the salt, the pepper and the thyme and boil for 15 minutes.

In a bowl, mix all the ingredients for the eggplant pulp and fill the cannelloni.

Grease a fireproof pan, put a little sauce on the bottom and spread the cannelloni in order, pour over the rest of the sauce and sprinkle with a little breadcrumbs, bake at 180 degrees Celsius, cover the pan with foil for 20 minutes, uncover it and continue baking for another 10 minutes.

Tip: We can add vegetable cheese to the filling or replace the thyme in the sauce with basil leaves.
  • Time 45'
  • Ingredients 15
  • Portions 4


For the sauce:
350 gr. concasses
1 tbsp. tomato paste
1 chopped onion
1 clove of garlic, finely chopped
3 tbsp. olive oil
300ml vegetable broth
1 sprig of thyme
A pinch of sugar
Salt Pepper

For the stuffing:
500 gr. Roasted Eggplant Pulp Palirria
2 tbsp. olive oil
1 tbsp. chopped parsley
1 pinch of cumin
1 pinch of smoked paprika
Salt Pepper
2 tbsp. breadcrumbs
16 cannelloni