Eggplant & Beef Manicotti
This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 11
Preheat oven to 180°C and place oven rack in the middle position.
Step 2 of 11
Peel eggplants, slice lengthwise to end up with a 5 mm flat slice of eggplant.
Step 3 of 11
Brush with olive oil and grill for 2 minutes on each side. Set aside and allow it to cool.
Step 4 of 11
To make tomato sauce: In a medium sauce pan, heat olive oil and sauté onions until soft. Add garlic, and tomato paste and sauté for an additional 1 minute.
Step 5 of 11
Add hot water, crumble MAGGI® Chicken Stock with Natural Herbs (for Jordan, sprinkle ½ sachet MAGGI® Powder Chicken Stock), tomatoes and basil and allow it to simmer for 1 hour.
Step 6 of 11
To make the filling: In a frying pan, heat olive oil and sauté the minced beef until half cooked. Add chopped onions, bell pepper, oregano and sauté until onions are soft.
Step 7 of 11
Add hot water, crumble MAGGI® Chicken Stock with Natural Herbs (for Jordan, sprinkle ½ sachet MAGGI® Powder Chicken Stock), and sauté for another 3-4 minutes until the liquid is absorbed. Remove from heat and allow it to cool
Step 8 of 11
Pour half the sauce in the bottom of a baking dish.
Step 9 of 11
Using a piping bag, fill cannelloni with the beef mixture and wrap each filled cannelloni with a piece of grilled eggplant. Place eggplant-wrapped cannelloni in the baking dish and pour over the remaining sauce.
Step 10 of 11
Cut fresh mozzarella into small pieces and place over the top.
Step 11 of 11
Bake in oven for 45 minutes or until cheese is slightly melted but not golden.