Cannelloni are a favorite recipe of young and old alike! Here we present you an alternative version of this favorite Mediterranean dish, with cannelloni stuffed with Paliria roasted eggplant pulp!
For the filling you will need:
3/4 of a 680g jar, Paliria Roasted Eggplant Pulp
2 tablespoons olive oil
1 tablespoon chopped parsley
1 pinch of cumin
1 pinch of smoked paprika
Salt & pepper
2 tbsp breadcrumbs
16 cannelloni
For the sauce you will need:
350 gr. canned tomatoes
1 tablespoon tomato paste
1 onion finely chopped
1 clove of garlic, finely chopped
3 tbsp olive oil
300 ml. vegetable broth
1 sprig of thyme
1 pinch of sugar
Salt & pepper
