![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)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- Fibre
- 8.5 g
- Sodium
- 593.9 mg
Alternative recipes
Show allWarm Mediterranean couscous salad
30 min
Cashew basil spelt pasta (gut health)
15 min
Potato and green pea curry
50 min
Zucchini, lentil and coconut stew
30 min
Lentil bolognese
30 min
Asparagus risotto
40 min
Hoisin tofu with brown rice
50 min
Basmati rice in Varoma bundt tin
35 min
Soba noodle mee goreng
40 min
Tomato pasta with vegetables and feta
30 min
Delicious coconut dhal (6 months+)
30 min
Pasta e fagioli (Pasta and beans)
40 min