Recipe

Spinach and eggplant cannelloni

This low-carb version of the Italian classic, ricotta and spinach cannelloni, uses eggplant in place of the usual pasta to create a beautiful, flavour and textural experience.

Nov 29, 2014 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Spinach and eggplant cannelloni
  • 2 large eggplant
  • cooking oil spray
  • 375 gram frozen, chopped spinach portions, thawed, excess liquid removed
  • 250 gram fresh low-fat ricotta
  • 2 tablespoon light sour cream
  • 1 clove garlic, crushed
  • 3 medium ripe tomatoes, finely chopped
  • 1/3 cup black spanish olives, chopped
  • 2 tablespoon drained capers
  • 1/3 cup chopped flat-leaf parsley
  • 1/4 cup shredded parmesan

Method

Spinach and eggplant cannelloni
  • 1
    Trim each eggplant into a rectangle; cut lengthwise into 6 slices. Spray with cooking oil. Heat a large frying pan over moderate heat. Cook eggplant, in batches, 2 minutes each side or until golden and tender. Transfer to a plate.
  • 2
    Meanwhile, combine spinach, ricotta, sour cream and garlic in a medium saucepan. Cook over low heat, stirring, 3-4 minutes or until hot. Let cool slightly.
  • 3
    Preheat oven to 180°C (160°C fan-forced). Spoon 2 tablespoons of ricotta mixture along shortest edge of eggplant; roll up to enclose. Place in a baking dish. Cover with foil. Bake 10 minutes, or until heated through.
  • 4
    To serve, combine tomato, olives, capers and parsley in a bowl. Place eggplant on plates. Top with tomato mixture and parmesan.

Notes

Fresh ricotta has a short shelf life. It's best to use on the day of purchase.

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