Este prato é uma versão criativa e mais leve do clássico manicotti italiano. Em vez da tradicional massa, usamos fatias de beringela grelhada para enrolar um recheio cremoso de espinafres e queijo. Servido sobre uma cama de massa penne e coberto com um rico molho de tomate caseiro, é uma refeição vegetariana deliciosa, saudável e surpreendentemente fácil de preparar, perfeita para um jantar de semana ou para impressionar os seus convidados.

Ingredientes

  • 1 berinjela cortada longitudinalmente
  • 1/2 cebola roxa picada
  • 300 gramas de espinafre picado
  • 2 colheres de manjericão
  • 1/4 colher de chá de orégano
  • 3 dentes de alho picados
  • Pitada de noz-moscada
  • 2 colheres de sopa de farinha de trigo integral
  • 2 xícaras de molho marinara
  • 2 colheres de sopa de azeite
  • 500 gramas de tomate picado
  • 2 colheres de sopa de parmesão ralado
  • 125 gramas de penne de trigo integral

Preparação

  1. Frite a frigideira com azeite e frite as fatias de berinjela até ficarem ligeiramente douradas. Virar de lado e fritar.
  2. Deixou de lado.
  3. Fritar levemente a frigideira, fritar 1 dente de alho por cerca de 1 minuto, fritar a cebola vermelha por cerca de 2 minutos e adicionar folhas de espinafre (adicionando um pouco de água, se necessário).
  4. Adicione temperos de temporada – sal, pimenta branca e noz-moscada. Junte a farinha e cozinhe por 2 minutos.
  5. Separe para esfriar.
  6. Aqueça o azeite restante, frite 2 dentes de gralic, adicione os tomates e 1/4 xícara de água, tempere com sal e pimenta. Deixe ferver e cozinhe por 20 minutos até engrossar o molho.
  7. Por fim, adicione manjericão e orégano.
  8. Coloque uma colherada da mistura de espinafre no meio de cada fatia de berinjela, role ao redor do recheio.
  9. Arrume em uma assadeira, com o lado de costura para baixo.
  10. Cubra com molho de tomate marinara. Polvilhe com queijo parmesão ralado.
  11. Cubra e leve ao forno por 20 minutos, em forno pré-aquecido, em 180 graus.
  12. Enquanto isso, cozinhe o penne de acordo com as instruções da embalagem.
  13. Sirva Berinjela Manicotti sobre o penne de trigo integral.

For a veggie-packed twist on a classic, here is the English version of this wonderful recipe.

Aubergine Manicotti with Penne

This recipe offers a wonderfully inventive and healthier take on the traditional baked pasta dish, Manicotti. Instead of using pasta tubes, tender slices of pan-fried aubergine are used to encase a delicious and creamy spinach filling. It’s a fantastic way to create a satisfying and comforting meal that is packed full of vegetables.

The aubergine rolls are arranged in a baking dish, smothered in a simple yet rich homemade tomato sauce, and baked until bubbling and delicious. Served over a bed of wholewheat penne, it transforms into a complete and hearty vegetarian meal that feels both wholesome and indulgent. The combination of the earthy aubergine, the creamy spinach seasoned with nutmeg, and the fresh, vibrant tomato sauce is simply divine. For an even richer filling, consider stirring a generous spoonful of ricotta cheese into the spinach mixture.

Ingredients

For the Aubergine Manicotti:

  • 1 large aubergine, cut into thick slices lengthwise
  • 1/2 red onion, finely chopped
  • 300g spinach, roughly chopped
  • 2 tbsp fresh basil, chopped
  • 1/4 tsp dried oregano
  • 3 cloves of garlic, minced
  • A pinch of nutmeg
  • 2 tbsp wholewheat flour
  • 2 tbsp olive oil
  • Salt and white pepper to taste

For the Tomato Sauce & Topping:

  • 2 tbsp olive oil
  • 500g chopped tomatoes (canned or fresh)
  • 2 tbsp grated Parmesan cheese
  • 2 cups of your favourite marinara sauce (optional, for extra sauce)

To Serve:

  • 125g wholewheat penne

Method

  1. Heat a little olive oil in a large frying pan or griddle pan. Fry the aubergine slices in batches until they are tender and lightly golden on both sides. Set them aside on a plate.
  2. In the same pan, add a touch more oil if needed. Sauté 1 minced garlic clove for about a minute, then add the chopped red onion and cook for 2 minutes until it begins to soften. Add the spinach leaves (with a splash of water if needed to help it wilt).
  3. Once the spinach has wilted, season with salt, white pepper, and a pinch of nutmeg. Stir in the flour and cook for another 2 minutes, stirring constantly. Set this filling mixture aside to cool.
  4. To make the sauce, heat the remaining olive oil in a saucepan. Fry the remaining 2 cloves of minced garlic for a minute, then add the chopped tomatoes and 1/4 cup of water. Season with salt and pepper. Bring to a simmer and cook for about 20 minutes until the sauce has thickened. Stir in the fresh basil and oregano at the end.
  5. Preheat your oven to 180°C (350°F / Gas Mark 4).
  6. Lay out an aubergine slice and place a spoonful of the spinach mixture in the centre. Roll the aubergine up to enclose the filling. Repeat with the remaining aubergine slices and filling.
  7. Arrange the aubergine rolls seam-side down in a single layer in a baking dish. Pour the homemade tomato sauce (and the extra marinara, if using) over the top. Sprinkle with the grated Parmesan cheese.
  8. Cover the dish with foil and bake for 20 minutes until hot and bubbling.
  9. While the manicotti is baking, cook the penne according to the package instructions.
  10. To serve, place a portion of the cooked penne on a plate and top with the aubergine manicotti and plenty of sauce.