This beef and eggplant cannelloni makes a great family meal without the carbs. We’re using eggplant, or aubergine instead of pasta.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

beef and eggplant cannelloni

• 500g Ritchies Premium Beef mince
• 2 tablespoons extra virgin olive oil
• 2 medium brown onions, finely chopped
• 2 large cloves garlic, crushed
• 1 400g can crushed tomatoes
• 2 cups low salt beef stock
• 1 level teaspoon dark brown sugar
• 2 bay leaves
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 3 tablespoons basil leaves, torn
• sea salt and cracked black pepper
• 2 medium eggplants, cut in thin slices lengthways
• 1 cup mozzarella, grated
• ½ cup parmesan, grated

to serve

• a few flat leaf parsley leaves or basil leaves

Preheat oven to 200°C. Brush both sides of the eggplant with olive oil, lay on a large baking tray, bake for 15-20 minutes until tender (turning once). While the eggplant cooks make the meat sauce. Use a large deep sauté or large frying pan over medium heat. Add 2 tablespoons extra virgin olive oil and the onion, cook for about 5 minutes or until the onion starts to soften and change colour. Add the garlic and cook for a few more seconds until it becomes fragrant. Turn the heat to medium high add the mince and cook for 6-7 minutes or until it starts to brown (the colour adds flavour) break up any lumps with a wooden spoon. Add the tomatoes and cook for a few seconds stirring all the time, followed by the stock, bay leaf and thyme and finally sugar, stir to combine. Bring to the boil, reduce the heat to a low simmer, leaving it uncovered and stirring occasionally until the sauce is reduced and quite thick (about 30 minutes). Add the torn basil leaves and season to taste with salt and pepper. Allow the mixture to cool enough to handle comfortably. Spoon approximately 1 large tablespoon of the mince mix in the centre of each aubergine slice, roll over to make a parcel and lay, smooth side up, in an ovenproof dish. Place any left over sauce in between the eggplant rolls, sprinkle generously with a mixture of both cheeses, bake in the preheated oven for 20-25 mins until golden and piping hot. Serve scattered with parsley or basil leaves with a fresh mixed salad. Serves 4.

Did you know:

The eggplant is a delicate, tropical perennial often cultivated as a tender or half-hardy annual in temperate climates. It grows 40 to 150 cm (16 to 59 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm long and 5 to 10 cm broad.  The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The egg-shaped glossy purple fruit has white flesh with a meaty texture. The cut surface of the flesh rapidly turns brown when the fruit is cut open. The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor.

Botanically classified as a berry, the fruit contains numerous small, soft seeds which, though edible, taste bitter because, the plant being related to tobacco, they contain nicotinoid alkaloids. Source: wiki