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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Low carb: Made easy with Thermomix 49 Recipes
Australia and New Zealand

You might also like...

Zucchini lasagne

1 h 30 min

Couscous tahini bowl

30 min

Eggplant involtini with risotto

1 h 55 min

Zucchini, lentil and coconut stew

30 min

Warm capsicum and tomato salad with olives

50 min

Mushroom bolognaise

45 min

Mushroom stroganoff

20 min

Spinach and ricotta patties with tomato sauce

30 min

Steamed eggplant and ricotta lasagne

1 h 25 min

Mediterranean capsicums

2 h

Vegetable bake with goat's feta

1 h 30 min

Pesto spaghetti with roast pumpkin

50 min