Aubergine cannelloni with egg and cream cheese

Today we bring you this delicious starter that you can serve as an appetizer or as a starter, what would you fill it with?

Ingredients for 2 people:

- 1/2 aubergine

- 4 quail eggs

- 4 tablespoons of aspencat sauce 

- 3 tablespoons of cream cheese 

- Oil

Recipe:

- Wash and peel the aubergine.

- Cut it vertically in not very thick strips (1/2 cm approx).

- Sprinkle a little salt on top and leave them in a sieve for 10 minutes to remove the bitterness they have.

- In a pan with olive oil, sauté the aubergine strips until golden.

- Cook the quail eggs in boiling water for 2 minutes.

- Chill and peel the eggs.

- Cut them in half and mix them with the aspencat sauce (made with cod, onion, garlic, red pepper, pickle and olive oil).

- Place a spoonful of the filling at one end of each strip and roll them up to form the cannelloni.

- Heat the cheese cream with manchego cheese to have a texture like a light sauce.

- Pour the sauce over the cannelloni.

Bon appétit!