Aubergine cannelloni with meat and Fleur des Sources
Ermitage cheese used : Fleur des Sources
- 150g of Fleur des sources
- 500g of tomatoes
- 2 onions
- 4 cloves of garlic
- A little bit of olive oil
- 1 teaspoon of granulated sugar
- A little bit of oregano
- Leaves of fresh basilic
- Some fresh thyme
- 1 sheet of laurel
- 5 beautiful eggplants
- 400g of ground beef
- 100g of soft bread
- 100g of milk
- For the tomato sauce: boil a pot of water. Make a small cut in the base of the tomatoes with a knife. Plunge the tomatoes into boiling water for 30 seconds, then plunge them into cold water so that the skin easily peels away.
- Cut the tomatoes into small cubes. Finely chop the onion and press 2 cloves of garlic. Fry the garlic in a pan with a dash of olive oil for 2-3 minutes. Add the chopped onion and fry until it starts to colour. Add the tomatoes and season with sugar, salt and pepper. Add a few sprigs of fresh thyme and a bay leaf. Simmer for a good hour on a low heat. Your sauce should have confited. Once cooked, adjust the seasoning and add the finely chopped fresh herbs (basil and oregano).
- Preheat the oven to 180°C (gas mark 6)
- Cut aubergine slices lengthwise about 7-8mm thick. Brush the aubergine slices with oil and lightly salt them. Cook the slices under a grill or in a frying pan. Put to one side.
- Soak the breadcrumbs in the milk. Mix the minced meat with the breadcrumbs and milk, a finely chopped onion, 2 cloves of chopped garlic, a dash of olive oil, salt, pepper and chopped oregano.
- Cut the Fleur de Sources into slices the width of the grilled aubergine slices. Place a large tablespoon of minced meat on a slice of aubergine and cover with a slice of Fleur de Sources. Roll the aubergine into cannelloni.
- Repeat. Place the cannelloni in an ovenproof dish and bake for 25-30 minutes.
- Arrange the cannelloni on plates with the tomato sauce.