Eggplant & Beef Manicotti Recipe | MAGGI® Arabia
Eggplant & Beef Manicotti
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Eggplant & Beef Manicotti

This interesting recipe from Nestlé Maggi is bound to impress all your guests and family! Topped with stringy mozzarella cheese, this Eggplant and Beef Manicotti is delicious!

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Ingredients

  • 2 large eggplants
  • 1 tablespoon olive oil
  • For the tomato sauce:
  • 1 tablespoon or 15 ml olive oil
  • 1 medium or 100 g onion, chopped
  • 4 cloves or 20 g garlic, finely chopped
  • 1 tablespoon or 20 g tomato paste
  • ¼ cup or 65 ml hot water
  • 1 cube MAGGI® Chicken Bouillon With A Layer Of Natural Herb
  • OR
  • ½ sachet MAGGI® Powder Chicken Stock (in Jordan)
  • 8 medium tomatoes, diced
  • 1 teaspoon dried basil
  • For the filling:
  • 1 tablespoon olive oil
  • 400 g minced beef
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 teaspoon dried oregano
  • ¼ cup hot water
  • 1 cube MAGGI® Chicken Stock with Natural Herbs
  • OR
  • ½ sachet MAGGI® Powder Chicken Stock (in Jordan)
  • 1 cup ricotta cheese
  • 1 box cannelloni pasta
  • 1 cup fresh mozzarella cheese

How to Prepare

  1. Preheat oven to 180°C and place oven rack in the middle position.
  2. Peel eggplants, slice lengthwise to end up with a 5 mm flat slice of eggplant.
  3. Brush with olive oil and grill for 2 minutes on each side. Set aside and allow it to cool.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  8. Pour half the sauce in the bottom of a baking dish.
  9. 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.
  10. Cut fresh mozzarella into small pieces and place over the top.
  11. Bake in oven for 45 minutes or until cheese is slightly melted but not golden.

Nutritional Info

No Info

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