Aubergine Cannelloni with Mushroom and Blue Cheese Stuffing
Italian Recipes

Aubergine Cannelloni with Mushroom and Blue Cheese Stuffing

In the Oven
serves 2

This aubergine cannelloni keeps the feel of a baked pasta dish without the heaviness. Soft slices of aubergine are filled with a savoury mushroom mixture, finished with blue cheese and served with a quick tomato sauce.

It is a good make-ahead option for two, with enough richness for a dinner party starter or a proper midweek main when served with a crisp green salad.

VegetarianDinnerMainBake
25 mins prep30 mins cook55 mins total

  1. Heat the oven to 220C/200C fan/gas 7. Brush the aubergine slices lightly with oil, season them, then cook in batches in a hot griddle pan or under the grill for 2 to 3 minutes on each side until tender and flexible.

  2. Warm 1 tablespoon of olive oil in a frying pan and soften the shallot for 3 minutes. Add the mushrooms and cook until their liquid has cooked away, then stir in the garlic, double cream, half the blue cheese and half the Parmesan. Season with black pepper and cook for 2 minutes until the filling is thick enough to spoon.

  3. Simmer the chopped tomatoes with the tomato purée, balsamic vinegar and most of the basil for 12 to 15 minutes until slightly thickened. Season the sauce to taste.

  4. Spoon a little tomato sauce into a small baking dish. Put a line of mushroom filling along each aubergine slice, roll up and place seam-side down in the dish. Spoon over the remaining sauce and scatter over the rest of the blue cheese and Parmesan.

  5. Bake for 15 to 18 minutes until bubbling and lightly coloured on top, then finish with the remaining basil before serving.

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