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Delicious Brinjal cannelloni


Brinjal cannelloni

Ingredients 12
Servings 4
Time 20 mins

Ingredients

  • 2
    peppers (red and yellow)
  • 45
    ml
    sunflower oil
  • 1
    onion, sliced
  • 4
    cloves garlic, crushed
  • 250
    g
    baby tomatoes
  • 2
    medium brinjals, cut into thin slices
  • 100
    g
    butter, melted
  • 250
    g
    minced beef
  • 120
    g
    feta or goat’s cheese
  • 4
    black olives, pitted and minced
  • 5
    ml
    capers, chopped
  • 30
    ml
    fresh parsley, chopped
 

Method

30
 

Roast the peppers in a hot oven until charred.

Place in a plastic bag to sweat and then peel and slice into strips. Heat oil in a saucepan, fry onion and garlic until soft.

Add baby tomatoes, peppers and stock.

Cook for 5 minutes or until the peppers are soft.

Pour sauce into a rectangular baking dish.

Coat brinjals with melted butter and grill on a baking sheet until golden.

Heat oven to 200°C.

Fry minced beef in a little oil until cooked through and allow to cool.

Mix mince, cheese, olives, capers and one tablespoon of parsley in a bowl.

Place one tablespoon of filling at the end of each brinjal slice and roll up.

Lay seam side down in rectangular oven-proof dish.

Bake for 10 to 15 minutes.

Garnish with parsley.

 

 

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