Cannelloni with Creamy Eggplant Filling

Ingredients

• 1 package cannelloni (250 g / 9 oz)

For the béchamel

• 500 g (2 cups) milk
• 50 g (1.8 oz) butter
• 50 g (1.8 oz) all-purpose flour
• Salt and pepper
• 1/2 tsp cinnamon or nutmeg

For the filling

• 2 medium eggplants
• 50 g (1.8 oz) walnuts, finely chopped
• 150 g (5.3 oz) grated cheese (I used Regato)
• 1 cup tomato sauce
• Salt and pepper
• Oregano, optional

Also

• Corn oil for frying, or another oil of your choice
• A little grated Kefalotyri cheese, for serving

Instructions

For the béchamel

Melt the butter in a small saucepan. Add all the flour at once and cook over medium heat, stirring constantly, for about 5 minutes.

Gradually add the milk, a little at a time, stirring continuously. Wait until each addition has been incorporated before adding more, and continue in the same way until you have used all the milk.

Add salt, pepper, and the cinnamon or nutmeg. Continue stirring until bubbles begin to appear on the surface. Remove the béchamel from the heat and set it aside to cool.

For the filling

Peel the eggplants and cut them into small cubes. Heat the oil and fry the eggplant until lightly browned. Transfer to paper towels to absorb the excess oil.

Once the béchamel has cooled, mix it with the eggplant, walnuts, and half of the grated cheese. Season with salt and pepper.

Season the tomato sauce with a little salt, pepper, and oregano and stir to combine. Butter a baking dish and spread half of the tomato sauce over the bottom.

Fill the cannelloni using a teaspoon or, for a quicker and easier method, a piping bag.

Arrange the filled cannelloni in the baking dish. Spread the remaining tomato sauce over the top and cover the dish with aluminum foil.

Bake in a preheated oven at 180°C / 350°F, using conventional heat, for 25 minutes.

Remove from the oven, take off the aluminum foil, and sprinkle with the remaining grated cheese. Return to the oven and bake until the cheese has melted and is nicely golden.