THE DAIRY KITCHEN
Stand Up Eggplant Cannelloni
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
30 MINS
Cooking
1 HR 0 MINS
A low-carb and gluten free alternative to cannelloni. This recipe is fun and quicker-than-you-might-think to make and will help you pack more serves of veggies and dairy into your dinner - the two food groups Aussies don't get enough of!
Ingredients
½ bunch (150g)spinach leaves, rinsed and shredded500g (2 cups) fresh ricotta
1 egg, lightly beaten
½ cup (40g) finely grated parmesan
2 tablespoons finely chopped basil
400ml tomato passata or tomato pasta sauce
2 medium eggplant
2/3 cup (70g) grated mozzarella cheese
Handy Tips
If your slices are uneven it is easier to place the filling on the thicker end and roll up to the thinner end.
Method
- Preheat oven to 180°C (160°C fan forced). Place spinach in a microwave safe bowl and cook for 1-2 minutes on high until wilted. Allow to cool, then squeeze with your hands to remove excess moisture.
- Combine spinach with ricotta, egg, parmesan and basil in a bowl and set aside. Pour half of the passata over the base of a 30 x 20cm baking dish.
- Cut each of the eggplants in half lengthwise. Place cut side flat on a board and cut thinly into long strips. Place the scrappy offcuts and short strips in the base of the dish. Lay eggplant strips on the work surface and top with 1 tablespoon of ricotta filling, roll up and place filling side up in a baking dish.
- Cover with foil and cook for 30 minutes. Remove foil, sprinkle with mozzarella and cook for a further 30 minutes or until eggplant is tender and cheese is golden brown.
