¼ cup unsalted butter
1 clove garlic, minced
¼ cup flour
3 cups whole milk
sea salt & white pepper
2 tsp olive oil
3 medium aubergines, chopped
1 large onion, finely chopped
3 large cloves garlic, minced
1/2 tsp red pepper flakes
1 cup fresh mozzarella, shredded
1 cup Asiago cheese, divided
1/2 cup chopped fresh basil, plus additional for garnish
1 large egg
8 cannelloni tubes


Preheat oven to 180°C.
In a medium saucepan on medium-high, melt butter. Add 1 clove minced garlic and cook until fragrant, 30 seconds. Add flour and cook, stirring constantly, 2 minutes. Slowly stream in milk while whisking. Cook, whisking constantly, until sauce has thickened, 5 to 6 minutes. Remove from heat and stir in pepper and salt. Set aside.

In a large nonstick skillet on medium-high, heat oil. Add aubergines, stirring occasionally until just beginning to brown, 1 to 2 minutes. Add onion and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes. Add minced garlic and cook until fragrant, 30 seconds. Season. Transfer to a food processor and pulse until coarsely chopped.
Transfer aubergine mixture to a large bowl and stir in mozzarella, ¼ cup Asiago and basil. Add egg and stir to combine.

Spread 1 cup reserved sauce on bottom of a baking dish. Fill cannelloni tubes and place seam side down in baking dish. Pour remaining sauce over top and sprinkle with remaining ½ cup Asiago cheese. Cover with foil and bake for 30 minutes. Remove foil, bake 10 minutes longer until golden brown and bubbly. Serve with fresh salad.