Aubergine cannelloni

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Aubergines

500 g aubergines
Olive oil
Salt

Filling

180 g feta
150 g sour cream
50 g black olives, pitted, chopped
1 clove of garlic, finely chopped
1 tbsp mint, cut into strips
Salt
Black pepper

Tomato sauce

500 g tomatoes, scored with a cross
Salt
Black pepper
Cut the aubergines lengthwise into fine, about 0.5 cm slices. Put these into a grill pan, drizzle with olive oil and season with salt. Fry them until soft.
Mash the feta with a fork, add the other ingredients and season with salt and pepper. Spread the filling on the aubergines and roll up.
Place the tomatoes in the perforated cooking tray and put the tray into the cold cooking space. Steam (step 1). After steaming, immediately peel, quarter, deseed and chop up the tomatoes. Season with salt and pepper and place in the greased dish. Place the aubergine cannelloni on top. Put the dish on the wire shelf in the cold cooking space. Cook (step 4).
Steaming 100°C for 5 Mins
Prepare
Put the food in
Hot air 220°C for 20 Mins
  • Perforated cooking tray, 430 x 370 x 25 mm
  • Wire shelf
  • Porcelain dish 1/3 GN
Quantity Ingredient
180 g feta
1 tbsp mint
Salt
500 g aubergines
Black pepper
500 g tomatoes
150 g sour cream
50 g black olives
Olive oil
1 clove of garlic

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