Eggplant & Beef Manicotti

How to prepare

1. Preheat oven to 180 degrees C and place oven rack to middle position.
2. Peel Eggplants, slice lengthwise to end up with a 5mm flat slice of eggplant.
3. Brush with Olive Oil and grill for 2 minutes on each side, set aside and allow to cool.
4. To make Tomato Sauce: in a medium saucepan, heat Olive Oil and Sauté Onions until soft. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
5. Add Hot Water, MAGGI Chicken Stock, Tomatoes and Basil and allow to simmer for 1 hour.
6. To make Filling: In a frying pan, heat Olive Oil and sauté Minced Beef until half cooked, add chopped Onions, Bell Pepper, Oregano and sauté until onions are soft.
7. Add Hot Water, MAGGI chicken stock and sauté for another 3-4 minutes until the liquid is absorbed. Remove from heat and allow to cool. Combine cooled Meat mixture with Ricotta Cheese.
8. Pour half the sauce in the bottom of a baking dish.
9. Using a piping bag, fill Cannelloni with Filling Mixture, wrap each filled cannelloni with a piece of grilled Eggplant. Place Eggplant wrapped Cannelloni’s in the baking dish, and pour over the remaining sauce.
10. Cut fresh Mozzarella into small pieces and place over the top.
11. Bake in oven for 45 min or until cheese is slightly melted but not golden.