Eggplant cannelloni stuffed with mushrooms - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Eggplant cannelloni stuffed with mushrooms. Vegetables, Hot
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Cooking tools:
- Blender
- Saucepan
- Griddle
- Mixing bowl
- Whisk
- Gastronorm pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Measuring cup
- Kitchen scale
- Ladle
- Pot
- Fine-mesh sieve
- Baking dish
- Tongs
- Kitchen towel
Ingredients
- Small aubergine 0.5 kg
- Olive oil 0.025 l
- Garlic, bulb 0.5 ud
- Onion 0.1 kg
- Natural mushrooms 0.15 kg
- Orellana Mushrooms 0.075 kg
- Frozen chopped mushrooms 0.075 kg
- Rice 0.025 kg
- Table salt 3.75 g
- Besamel (roux 70x70) for fillings 0.15 l
- Grated cheese 0.05 kg
- Parsley 3.75 g
- Green pepper cream soup 0.5 l
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