Welcome to Fromagerie Milleret website to discover all our products exported throughout the world! To access the website dedicated to France, click here

Aubergine cannelloni and plain Cancoillotte

Preparation cuisson difficulté 30 min.
Preparation cuisson difficulté 1h20
Preparation cuisson difficulté Easy
Catégorie plat Apéritif Plat Entrée Déssert Main course

Ingredients Serves 4

  • 4 large aubergines
  • 500 g minced beef
  • 2 yellow onions chopped
  • 4 minced garlic cloves
  • 1 jar of plain Cancoillotte
  • Olive oil
  • Basil
  • 500 g very ripe tomatoes
  • 1 teaspoon of sugar
  • Oregano
  • 1 bay leaf
  • Salt and pepper


  • 1
    Prepare the confit tomato sauce: Boil a pan of water. Make a cut on the tomatoes and immerse them in boiling water for 30 seconds, then in cold water to remove the skin.
  • 2
    Dice the tomatoes. Brown 2 cloves of garlic and 1 onion in olive oil, add the tomatoes, sugar, oregano, bay leaf. Season and simmer over low heat for about 1 hour.
  • 3
    Cut the aubergines into 8mm slices. Brush them with olive oil and salt them.
  • 4
    Grill them in a pan.
  • 5
    Prepare the stuffing: Fry the meat in a pan with 1 onion, 2 cloves of garlic.
  • 6
    Season, then add the Cancoillotte and a few basil leaves. Let cook for 5 minutes.
  • 7
    Place a spoonful of minced meat à la Cancoillotte on a slice of grilled aubergine.
  • 8
    Then, roll the aubergine slice to form a cannelloni. Repeat the operation.
  • 9
    Spoon the tomato sauce onto plates, then top with the aubergine cannelloni.

Our cheeses