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Eggplant cannelloni

Eggplant cannelloni
4.4 70 评分
准备工作 25 分钟
总数 1小时 35 分钟
4 portions
马上体验

食材

  • 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

难易度

初级

营养价值 每 1 portion

钠 593.9 mg
蛋白质 15.2 g
热量 1326.1 kJ / 315.7 kcal
脂肪 20.3 g
纤维 8.5 g
饱和脂肪 9.1 g
碳水化合物 13.8 g

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马上体验 更多信息

还收录在

Low carb: Made easy with Thermomix 49 道食谱
澳大利亚和新西兰

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