Eggplant cannelloni
TM6 TM5 TM31

Eggplant cannelloni

4.3 (52 rating)

Ingredients

  • 600 g eggplant, cut into thin long slices (approx. 3 mm)
  • extra virgin olive oil spray

Filling

  • 130 g cauliflower, broken into florets
  • 100 g carrot, cut into pieces
  • 40 g eschalot, cut into halves
  • 1 garlic clove
  • 3 - 4 sprigs fresh flat-leaf parsley, leaves only
  • 1 stalk celery, cut into pieces
  • 10 g extra virgin olive oil
  • 60 g fresh baby spinach leaves
  • 10 g tomato paste
  • 1 tbsp Worcestershire sauce (see Tips)
  • 1 tsp ground sweet paprika
  • 1 pinch ground cinnamon
  • 1 - 2 pinches salt
  • 1 - 2 pinches ground black pepper

Sauce

  • 1 garlic clove
  • 10 g extra virgin olive oil
  • 400 g canned tomatoes
  • 1 tbsp dried oregano
  • ¼ tsp salt, to taste
  • ¼ tsp ground black pepper, to taste
  • 200 g ricotta (see Tips)
  • 150 g bocconcini, sliced

Nutrition
per 1 portion
Calories
1326.1 kJ / 315.7 kcal
Protein
15.2 g
Carbohydrates
13.8 g
Fat
20.3 g
Saturated fat
9.1 g
Fiber
8.5 g
Sodium
593.9 mg

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