Spinach And Eggplant Cannelloni With Tomato Salad Recipe

Name: Spinach And Eggplant Cannelloni With Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants large; cooking oil spray; 3/4 pound frozen spinach thawed, excess liquid drained; 1 cup low fat ricotta cheese; 2 tablespoons light sour cream; 1 clove garlic crushed; 3 tomatoes medium ripe, finely chopped; 1/4 cup pitted black olives chopped; 2 tablespoons capers drained; 1 ounce fresh flat leaf parsley chopped; 2 ounces Parmesan cheese grated

Servings: persons

2 eggplants large
cooking oil spray
3/4 pound frozen spinach thawed, excess liquid drained
1 cup low fat ricotta cheese
2 tablespoons light sour cream
1 clove garlic crushed
3 tomatoes medium ripe, finely chopped
1/4 cup pitted black olives chopped
2 tablespoons capers drained
1 ounce fresh flat leaf parsley chopped
2 ounces Parmesan cheese grated

1
Trim each eggplant into a rectangle and cut lengthwise into 6 slices. Spray with cooking oil. Heat a large frying pan over medium heat and cook eggplant, in batches, for 2 mins each side or until golden and tender. Transfer to a plate.
2
For the filling, combine spinach, ricotta, sour cream and garlic in a medium saucepan. Cook over low heat, stirring, for 3-4 mins or until hot. Allow to cool slightly.
3
Preheat oven to 375u00b0F. Spoon 2 tbsp ricotta mixture along shortest edge of eggplant and roll up to enclose. Place in a baking dish and cover with foil. Bake for 10 mins, or until heated through.
4
Meanwhile, for the salad, combine the tomatoes, olives, capers and parsley in a bowl. Place eggplant on plates and top with the salad and cheese to serve.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggplants large, cooking oil spray, 3/4 pound frozen spinach thawed, excess liquid drained, 1 cup low fat ricotta cheese, and more.

Yes, Spinach And Eggplant Cannelloni With Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach And Eggplant Cannelloni With Tomato Salad

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