Eggplant cannelloni

Eggplant cannelloni

4.4 70 ratings

Prep. 25 min

Total 1 h 35 min

4 portions

Ingredients

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

Filling

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

Sauce

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

Difficulty

easy

Nutrition per 1 portion

Sodium 593.9 mg

Protein 15.2 g

Calories 1326.1 kJ / 315.7 kcal

Fat 20.3 g

Fibre 8.5 g

Saturated Fat 9.1 g

Carbohydrates 13.8 g

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