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Step 1
1 Min
Preheat oven to 180°C and place oven rack in the middle position.
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Step 2
5 Min
Peel eggplants, slice lengthwise to end up with a 5 mm flat slice of eggplant.
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Step 3
5 Min
Brush with olive oil and grill eggplants for 2 minutes on each side. Set aside and allow it to cool.
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Step 4
5 Min
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 minute.
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Step 5
30 Min
Add hot water, add MAGGI® Chicken Bouillon, tomatoes and basil and allow it to simmer for 1/2 hour.
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Step 6
7 Min
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.
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Step 7
4 Min
Add hot water, add MAGGI® Chicken Bouillon, and sauté for another 3-4 minutes until the liquid is absorbed. Remove from heat and allow it to cool
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Step 8
1 Min
Pour half the sauce in the bottom of a baking dish.
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Step 9
5 Min
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.
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Step 10
1 Min
Cut fresh mozzarella into small pieces and place over the top.
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Step 11
45 Min
Bake in oven for 45 minutes or until cheese is slightly melted but not golden.
