Aubergine and Ricotta Cannelloni with Tomato and Rosemary

Aubergine and ricotta cannelloni with tomato and rosemary 

Recipe: Chris Erasmus

Very similar to Melanzane alla Parmigian, the flavours of this tomato-based Italian favourite are ideally paired with a lighter style of red wine. The versatility of the Merlot-based  2020 La Motte Millennium makes it a delicious and reliable partner! 


3 large aubergines, sliced 4mm thick

4T olive oil

Salt and black pepper

1 ½ cups ricotta cheese

½ cup grated Parmesan

1T butter

2 cups stinging nettle, chopped

1 cup garden rocket, chopped

1T lemon zest

1tsp minced garlic

¼ tsp grated nutmeg

¼ tsp cracked black pepper

  • Heat a grill pan and lightly coat the aubergine slices with the olive oil.
  • Grill the aubergines until soft but nor crispy, season with salt and pepper and drain on paper towel.
  • Heat a frying pan and add the butter, sauté the nettle and rocket for 1 minute until tender, drain well and chop finely, leave to cool.
  • Place the sauteed herbs, ricotta, parmesan, lemon zest, garlic, nutmeg and pepper in a bowl and mix well, refrigerate until set.
  • Place 3 slices of overlapping aubergine on a cutting board and place 2 tablespoons of filling in the centre.
  • Roll tightly, repeat this with all the slices of aubergine and filling and refrigerate until set.

Tomato Sauce

1kg ox heart tomatoes, chopped

2T olive oil

2 onions, chopped

6 garlic cloves, chopped

3T rosemary, chopped

2T fresh oregano, chopped

Zest and juice of 1 lemon

1 tsp cracked black pepper

  • Heat a large saucepan and add the olive oil, onions, garlic and herbs and cook over low heat for 10 minutes.
  • Add the remaining ingredients and cook over low heat for 1 hour until thick and fragrant.
  • Place the cannelloni in serving bowls, top with the tomato sauce and sprinkle with Parmesan.
  • Place in the oven at 180°C for 10 minutes and serve with grated Parmesan and freshly chopped basil leaves.



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