Madame Aubergine Cannelloni

Name: Madame Aubergine Cannelloni
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium eggplants (cut lengthwise into 1/2-inch slices); 1 large fennel bulb (stalk finely chopped); 1 lemongrass stalk (2 inches from the base, chopped into pieces); 1 small red bell pepper (roasted on fire and skinned); 0.5 cup sundried tomatoes (soaked in olive oil); 4 black olives (pitted and finely chopped); 1 teaspoon capers (chopped); 100 grams goat feta cheese (crushed or grated (4 oz)); 4 tablespoon grated parmesan cheese; 0.5 cup orange juice; 2 tablespoon fresh parsley; 2 teaspoon olive oil; coconut oil (or sesame oil; for brushing)

Por Dada Shivananda·Intermediário

Once, after a detox retreat tour in Brazil, a colleague introduced me to the owner of a cooking school who invited me to conduct a class on health and nutrition. Tucked in a cozy corner—a little hideaway cooking school in the bustling center of São Paulo—was Madame Aubergine. Instantly seeing the cute little signpost upon arrival at the cooking school, the idea for a cooking class was a no-brainer: an obvious choice was an aubergine recipe.

These rollups are scrumptious little bites that are perfect as a starter. Much like cannelloni filled with all the good stuff, this recipe uses aubergines instead of pasta, making the dish healthier and even more interesting. The slightly smoky flavor that the eggplant adds to the dish, filled with flavors that burst with goodness—sharp saltiness from the capers and olives, rich creaminess from the feta and parmesan cheese, and a hint of anise flavor from the fennel—creates an explosion of taste. The slightly sweet but mostly tangy, bright sauce from sundried tomatoes and oranges balances the rich flavor of the rollups, while the lemongrass adds aromatic citrus scent and minty lemon brightness to the sauce's tartness.

Aubergine, the star of this dish, is commonly used as a vegetable in cooking but is botanically considered part of the berry family. Its origins trace back to warm countries, most likely India, the Mediterranean, and Southeast Asia. Commonly used in Arabic cuisines, it was introduced to Arabic Spain in the 8th century, and since then, its popularity in European cuisine has grown. The aubergine is high in fiber and low in fat, ideal for those managing their weight and blood sugar levels.

"Involtini di Melanzane"—the vegetarian version is our Madame Aubergine Cannelloni. Involtini means "small bundles of food" in Italian, usually a roulade with the outer covering being meat or vegetables. Traditional "Involtini di Melanzane" is filled with cheese (usually ricotta) and other vegetables, then placed on a bed of tomato sauce. Our dish's elements are similar, but because of its tubular shape and flavor profile, it will surely remind you of cannelloni—only healthier and more delightfully gratifying. This starter is sure to impress your family and friends, making for a lovely, healthy treat for everyone to enjoy.