Eggplant cannelloni

By á-47708

Ingredients

• 1 lb. ground beef or veal;
• 2 eggplants, cut in slices lengthwise;
• 4 shallots, minced;
• 4 garlic cloves, minced;
• 1 tsp. fresh rosemary, minced;
• 1 tsp. fresh oregano, minced;
• 2 cups of tomato sauce;
• 4 tbsp. extra-virgin olive oil;
• Sea salt and freshly ground black pepper to taste;

Details

Preparation time 30mins
Cooking time 65mins
Adapted from paleoleap.com

Preparation

Step 1

1. Preheat your oven to 400 F.

2. In a large skillet over a medium heat, warm 1 tbsp. of olive oil and sauté the ground beef with half the shallots, half the garlic, the rosemary, and the oregano. Cook until the meat is evenly browned. Season to taste, and set aside.

3. In a saucepan placed over a medium-low heat, warm 1 tbsp. of olive oil and sauté the remaining shallots and garlic until the shallots are soft.

4. Add the tomato sauce to the shallot and garlic, combine well and let simmer for 10-15 minutes.

5. While the sauce simmers, place the eggplant on a roasting pan and coat with olive oil on each side. Roast in the oven for 10 minutes, then let cool for 5 minutes.

6. Once the eggplant slices are cool, place the meat mixture at the edge of each slice of eggplant and roll the eggplant around the meat. Place the cannelloni in a roasting pot, and cover with the tomato sauce.

7. Place in the oven and cook for another 15 minutes. Serve and enjoy.