Pan-fried eggplant cannelloni

Ingredients for 4 servings:

• 320 g potatoes
• 2 large eggplants
• 3 garlic cloves
• 50 ml olive oil
• 1 bunch of basil
• 100 g Kalamata olives
• 400 g vegan cheese substitute (natural cream cheese, Oatly)
• 200 g cream substitute, vegan crème fraîche
• 2 tbsp almonds, ground
• 1 lime(s), juice
• ½ tsp pepper, mixed, ground
• 50 g capers
• ½ chili
• 400 g tomatoes (Dattelini) from the can
• 130 g cheese substitute, vegan grated cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Peel the potatoes, boil in salted water until tender, and keep warm. For the filling, wash and finely chop the basil. Roughly chop the olives. Mix the cream cheese, crème fraîche, basil, olives, lime juice, almonds, and a dash of olive oil well. Season with salt and pepper. Cut the eggplants lengthwise into 5 mm thick slices, salt on both sides, and let stand for about 15 minutes. Peel and finely chop the garlic. Add olive oil to the pan and fry the garlic until brown. Remove from the pan and set aside. Fry the eggplant slices on both sides and let cool on a plate. Slice the capers into rings. Halve the chili, remove the seeds, and cut into thin strips. Now fill the eggplant slices: Place the slices on a clean worktop. Spread the filling on the bottom third and roll tightly into a cannelloni. Any leftover filling makes a delicious spread that will keep in the refrigerator for a few days. Add the remaining olive oil to a pan and add the cannelloni. Add the tomatoes, chili, and capers and gently stir them between the cannelloni. Simmer for about 10 minutes, then sprinkle with the grated cheese. Cover and simmer for another 10 minutes. Season to taste and serve with the potatoes. https://vegan-cooking-with-thalija.de/archive/1272