Name: Baked Salmon & Aubergine Cannelloni Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 8 cannelloni tubes; 2 aubergines, sliced lengthwise; 400g salmon fillets; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 2 cups tomato sauce; 2 cloves garlic, minced; 1 tbsp olive oil; Salt and pepper to taste; Fresh basil leaves for garnish

How To Make Baked Salmon & Aubergine Cannelloni

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

8 cannelloni tubes
2 aubergines, sliced lengthwise
400g salmon fillets
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 cups tomato sauce
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Preheat the oven to 180°C (350°F).
In a large pot, boil water and cook the cannelloni tubes according to package instructions. Drain and set aside.
Preheat a grill or grill pan on medium-high heat. Brush the sliced aubergines with olive oil and grill until soft and lightly charred. Set aside.
In a bowl, mix the ricotta cheese, minced garlic, salt, and pepper. Set aside.
Season the salmon fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat and cook the salmon fillets until fully cooked, about 3-4 minutes per side. Remove from heat and flake the salmon into small pieces.
In a baking dish, spread a thin layer of tomato sauce on the bottom. Stuff each cannelloni tube with a spoonful of the ricotta mixture, a few pieces of grilled aubergine, and some flaked salmon. Place the stuffed cannelloni tubes in the baking dish.
Pour the remaining tomato sauce over the cannelloni, making sure they are fully covered. Sprinkle shredded mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves.
Serve the baked salmon and aubergine cannelloni hot and enjoy!