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Cannelloni with aubergines
Cannelloni with aubergines

Before you jump to Cannelloni with aubergines recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

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Green tea is fantastic for moods. You were sure it had to be in here somewhere, right? Green tea is rich in an amino acid referred to as L-theanine. Studies have found that this specific amino acid can actually stimulate brain waves. This helps better your mental acuity while having a relaxing effect on the rest of your body. You probably already knew it is not difficult to be healthy when you drink green tea. Now you are aware that it helps you to raise your moods also!

So you see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to cannelloni with aubergines recipe. To cook cannelloni with aubergines you only need 14 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Cannelloni with aubergines:
  1. Prepare 400 gr flour
  2. Prepare 4 eggs
  3. Prepare 400 gr tomato passata
  4. Prepare 1 onion
  5. Use Basil
  6. Provide 400 gr aubergines
  7. Get 30 gr butter
  8. Provide 30 gr flour
  9. Take 200 gr milk
  10. Prepare Ground nutmeg
  11. Take Salt
  12. Prepare Pepper
  13. Get 200 gr mozzarella
  14. Prepare 100 gr parmesan
Steps to make Cannelloni with aubergines:
  1. Start my making the pasta dough. Mix the flour and the eggs and work it until you obtain an elastic dough. Leave it aside 30 min
  2. Chop the onion, put it in a pot with olive oil until it becomes golden. Then add the tomato passata, add salt and cook for 30 min at low heat. At the end, as the basil
  3. Cut the aubergines in small cubes of about 1 cm. Heat some olive oil in a pan, add the aubergines and cook for 7 min
  4. Prepare the besciamelle by heating the milk. In an other pot,melt the butter and add the 30 gr of flour. Stirr well. Start adding the milk while stirring. The sauce will start condensing. Add nutmeg to taste.
  5. Cut the mozzarella in small cubes
  6. After 30 min has passed, divide the pasta dough in two pieces. Roll one piece until is flat (1 mm) and cut it in rectangles of about 10 ×15 cm. Keep going with all the dough
  7. Take the rectangle. Ad the centre, position 1 spoon of aubergines and 1 of mozzarella. Roll it. Repeat for all the others
  8. Take a baking dish. Put some tomato sauce on the bottom. Add some besciamella. Position the rolls one next to the other on a single layer. Cover with the remaining tomato sauce and besciamella.
  9. Cover the dish with parmesan cheese and cook in a preheated over at 175°C for 30 min.
  10. Enjoy it

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