Eggplant cannelloni

Eggplant cannelloni

4.4 71 valutazioni

Prep. 25min

Totale 1h 35min

4 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 593.9 mg

Proteine 15.2 g

Calorie 1326.1 kJ / 315.7 kcal

Grassi 20.3 g

Fibre 8.5 g

Grassi saturi 9.1 g

Carboidrati 13.8 g

Ti piace quello che vedi?

Questa ricetta e più di 100 000 altre ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri il mondo di Cookidoo®. Senza alcun vincolo.

Registrati gratis Ulteriori informazioni

Presente anche in

Low carb: Made easy with Thermomix 49 ricette
Australia e Nuova Zelanda

Potrebbe anche interessarti...

Raspberry crumble bars

40min

Moroccan chicken tagine with pearl couscous

35min

Steamed cabbage rolls with spicy sauce

45min

Buddha bowl with lentil falafel and pomegranate

24h 50min

Couscous tahini bowl

30min

Burmese chickpea tofu with spicy dipping sauce

1h 30min

Cashew cheddar cheese

3h 10min

Date and tamarind chutney

8h 50min

Spring greens with grapefruit

30min

Cashew basil spelt pasta (gut health)

15min

Chickpea shawarma salad bowl

40min

Spinach & mushroom quiche (Noni Jenkins)

50min