![Eggplant cannelloni Eggplant cannelloni](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/243221ac-9835-4d73-b194-9996e238e604/Derivates/3600471b-f09b-441b-97d7-0e57c1d27662.jpg)
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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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