Aubergine, squash and mushroom cannelloni

Ingredients

• 2aubergines
• 500 g (½ kilo)squash
• 200 gmushrooms
• 150 gshelled walnuts
• 400 gcauliflower béchamel
• to tasteground almonds, for decorating
• to tasteolive oil
• to tasteground black pepper
• to tastesalt

Instructions

1. 1

   Salt the aubergine

   Remove the aubergine stalks and cut the aubergines into slices. Arrange them on a tray, sprinkle generously with salt and leave for at least 1 hour. Pour away the released liquid and gently pat the slices dry.

2. 2

   Prepare the vegetables

   Cut the mushrooms into strips. Peel the squash and cut it into dice.

3. 3

   Brown the slices

   Heat a griddle with a little olive oil and brown the aubergine slices on both sides.

4. 4

   Cook the filling

   Warm some olive oil in a shallow saucepan and add the mushrooms with salt. Once they start to brown, add the squash, stir and cook gently for 20 minutes.

5. 5

   Blend the filling

   Put the walnuts in a food processor and grind them. Add the squash and mushrooms, then pulse again to combine. Season with ground black pepper and stir.

6. 6

   Roll and gratinate

   Lay out an aubergine slice and place a portion of filling on top, then roll it up. Spoon the cauliflower béchamel over the cannelloni, scatter over ground almonds and gratinate in the oven.

7. 7

   Serve the rolls

   Serve the vegan aubergine, squash and mushroom cannelloni.

What is aubergine cannelloni?

Cannelloni is an Italian baked pasta dish traditionally made with filled tubes or sheets of pasta. This version takes inspiration from that format, using browned aubergine slices as wrappers instead.

Squash, mushrooms and walnuts make a savoury, textured filling, while cauliflower béchamel brings the rolls together under a gratinated topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 339 calories, 8g protein, 11g carbs, 29g fat.

The squash and aubergine contribute most of the carbohydrate, while walnuts and olive oil provide much of the fat. Walnuts and mushrooms also contribute some protein, though the dish is not especially protein-led; a side of beans or lentils can balance the plate.

The ingredients that shape the filling

Squash: Cut it into small, even dice so it cooks through during the gentle 20-minute simmer.

Mushrooms: Slicing them into strips gives them a chance to brown before the squash goes in.

Walnuts: Grinding them first helps them blend into the cooked vegetables and gives the filling body.

Why salt the aubergine?

Resting the slices with plenty of salt for at least an hour draws out liquid, which should be poured away before cooking. Pat them gently rather than pressing hard, so the slices stay intact for rolling.

Brown each slice on both sides on an oiled griddle. The slices need to be pliable enough to roll without splitting.

Getting the filling texture right

Cook the squash and mushrooms over a low heat for the full 20 minutes stated in the method, stirring as they cook. The vegetables should be tender enough to blend with the walnuts.

Pulse the mixture rather than aiming for a completely smooth purée; a little texture makes it easier to portion onto the aubergine.

Rolling and finishing

Filling: Put a portion near one end of each aubergine slice and roll it up without overfilling, which can make the wrapper split.

Topping: Cover the rolls with cauliflower béchamel and scatter on ground almonds before gratinating. The recipe does not specify an oven temperature or baking time, so follow the cues of your oven and the béchamel.

What to serve alongside

A crisp green salad or simply dressed leaves offer a fresh contrast to the soft, savoury rolls. Keep the side light and straightforward so the aubergine and walnut filling stays centre stage.

For a more substantial meal, serve the cannelloni with bread or a simple grain-based side.

Recipe notes & tips

• Slice the aubergines evenly so they brown and roll at a similar pace.
• Dry the aubergine well after salting to reduce excess moisture on the griddle.
• Use a little oil on the griddle to brown the slices without making them greasy.
• Let the squash and mushrooms soften fully before blending them with the walnuts.
• Keep the filling portions modest so each aubergine slice can close around them.
• Grind the walnuts before adding the cooked vegetables, as directed, for a more even filling.

Variations

• Add herbs: Stir chopped fresh parsley into the finished filling for a fresh note.
• Use mixed mushrooms: Combine different mushrooms while keeping the total at 200 g.
• Season with nutmeg: Add a small pinch of nutmeg to the cauliflower béchamel.
• Add garlic: Cook a little chopped garlic with the mushrooms for a more aromatic filling.
• Change the topping: Use a light scattering of chopped walnuts instead of ground almonds.

Common mistakes to avoid

• Skipping the salting rest: Leave the slices for at least 1 hour, then remove the liquid and pat them dry.
• Cutting uneven slices: Aim for similar thickness so they brown and roll consistently.
• Cooking the squash too quickly: Keep the heat low and allow the stated 20 minutes for it to soften.
• Over-blending the filling: Pulse until combined but retain some texture for easier portioning.
• Overfilling the rolls: Use a manageable portion so the aubergine does not split.
• Guessing the gratinating time: The method gives no temperature or duration, so watch the dish closely as it gratinates.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until hot throughout; the aubergine may soften further after storage.

Frequently asked questions