Aldo Zilli's Aubergine Cannelloni - a delicious vegetarian recipe

Published Saturday, Nov 16 2013, 11:00 GMT  |  By  |  Add comment
This dish swaps traditional cannelloni pasta for aubergine, creating a lighter take on this Italian classic.

Created by celebrity TV chef Aldo Zilli, it stuffs the aubergines with a delicious filling of ricotta cheese and basil. Finished with a juicy tomato sauce, this is one dish you'll want to serve up again and again.

Aubergine cannelloni

© Divo Italiano


  • 2 aubergines
  • 300g (10 oz) ricotta cheese
  • 50g (2 oz) DIVO Parmigiano Reggiano Extra cheese, grated (or for vegetarians DIVO Vegetarian Grated Italian Hard Cheese
  • 150g (5 oz) mozzarella cheese, finely diced
  • 15g (1/2 oz) fresh basil, torn into extra pieces, plus extra to garnish
  • Salt and freshly ground black pepper
  • 200g (7 oz) cherry tomatoes
  • 4 teaspoons extra virgin olive oil


1 Preheat the oven to 180C/160F/gas mark 4.

2 Cut the aubergines lengthways into 5mm (1/4 inch) thick slices and grill in both sides until soft.

3 In a bowl, mix the ricotta witth half the grated Parmigiano Reggiano (or vegetarian variety) and the mozzarella. Add almost all the basil and seasonings.

4 Spread the ricotta mixture over each aubergine slice and roll up.

5 Arrange the aubergine rolls in a buttered roasting tin and sprinkle with the rest of the grated Parmigiano Reggiano or vegetarian cheese. Bake in the oven for 10 minutes.

6 Meanwhile, blend the cherry tomatoes with the olive oil and remaining basil leaves in a blender or food processor. Pour the sauce into a pan and heat through.

7 Serve the cannelloni, sprinkled with the extra basil, with the tomato sauce.

Prep Time

10 minutes

Cook Time

30 minutes

Nutrition Information

Serves 4

Try these other tasty Italian recipes:
Lamb Linguine With Peas & Leeks
Simple Spaghetti With Tomato Sauce
Hearty Italian Vegetable Soup
Chai Tiramisu