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Vegetarian Cannelloni

Vegetarian Cannelloni

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A remainder of bulgur, a few fresh vegetables and a packet of started lasagna sheet. It didn’t take more to make delicious cannelloni (yes, there are 2 N and 2 L) !!! All flavored with a little fresh basil.

And of course, a little grape because I am very sweet and savory.

So I innovated by adding a little avocado and Philadelphia to avoid weighing down the recipe like I do in winter with a good b├ęchamel.

Enough for discussion, make way for the recipe.

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  • 2 shallots
  • 2 tomatoes
  • 1/2 eggplant
  • 1 avocado
  • 150 g cooked bulgur
  • 1 tablespoon of yellow grapes
  • Salt and pepper
  • 2 tablespoon Philadelphia
  • 1 pinch of Espelette pepper
  • 2 teaspoons of concentrated tomatoes
  • 8 plates of lasagna
  • Olive oil

Slice the shallots and cook them in a lot of olive oil.

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Add the chopped tomatoes then the eggplant in small cubes.

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Cook for a few minutes.

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Add the Philadelphia, the grapes, the Espelette pepper and season.

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Cook for about 15 minutes.

Let cool.

Cook the plates in boiling water and drain.

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Mix the bulgur, the avocado and the preparation.

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Roll the preparation in the lasagna.

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Put in the oven with the basil, a good drizzle of olive oil and grated Parmesan cheese at 150 degrees.

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Serve with a nice salad.