Eggplant Cannoli

The SICILIAN best-seller,

revisited

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
Eggplant Cannoli recipe
(serving 6)

Ingredients
(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
300 g EGGPLANTS 300 g RICOTTA
cheese

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
 300 g DRIED TOMATOES 100 g BASIL PESTO

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
 100 ml EXTRA 100 ml
VIRGIN OLIVE OIL WHITE VINEGAR

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
Eggplant Cannoli recipe
(serving 6)

Method
(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
 PEEL and SLICE the
eggplants

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
Then, MARINATE the slices

in white vinegar

for about 15 minutes

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
FOLD the eggplants slices ROUND,

then FILL them with

dried tomatoes and basil pesto

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
Finally, ADD some ricotta cheese

at the end of the cannoli

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
SERVE with the diced dried tomatoes

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)