Mediterranean cannelloni

Ingredients for 4 servings:

• 2 medium-sized zucchini (approx. 300 g)
• 1 medium-sized eggplant(s) (approx. 200 g)
• 1 large onion(s)
• 2 clove(s) garlic, squeezed
• 250 g feta cheese or cow’s milk shepherd’s cheese
• 125 g mascarpone or cream cheese
• 250 g cannelloni
• 2 spring onions
• ¾ tube(s) tomato paste
• 100 ml cream
• 500 ml milk, low-fat
• 1 tbsp flour
• 150 g cheese, at least 45% fat, grated
• olive oil
• Salt
• Herbs (oregano, basil or as desired)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

vegetarian, for guests

Finely dice the zucchini, eggplant, and onion and sauté in olive oil with the crushed garlic cloves until soft. Then let it cool. Add the finely diced feta along with the cream cheese, salt, and herbs, and mix everything well. Fill the cannelloni rolls with the mixture and place in a baking dish. Depending on the size of the dish, spread any remaining filling over the cannelloni. Slice the spring onions into rings and sauté in a little olive oil. Add the tomato paste and fry briefly. Then sprinkle with flour, deglaze with cream and milk, and add salt and spices to taste. Simmer slightly until the sauce is creamy. Pour over the cannelloni, sprinkle with grated cheese, and bake at 180°C (convection oven) for about 30 minutes.