Spinach & Eggplant Canneloni Recipe

Name: Spinach & Eggplant Canneloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants (1.2kg); cooking spray; 375 g frozen spinach, thawed and squeezed to remove excess liquid; 250 g low-fat ricotta; 2 tablespoons light sour cream; 1 garlic clove, crushed; 3 medium ripe tomatoes, finely chopped; ⅓ cup kalamata olive, chopped; 2 tablespoons capers, drained; ⅓ cup flat leaf parsley; ¼ cup parmesan cheese, shredded

Servings: persons

2 large eggplants (1.2kg)
cooking spray
375 g frozen spinach, thawed and squeezed to remove excess liquid
250 g low-fat ricotta
2 tablespoons light sour cream
1 garlic clove, crushed
3 medium ripe tomatoes, finely chopped
⅓ cup kalamata olive, chopped
2 tablespoons capers, drained
⅓ cup flat leaf parsley
¼ cup parmesan cheese, shredded

1
Trim each eggplant into a rectangle; cut lengthwise into 6 slices.
2
Spray with cooking oil.
3
Heat a large frying pan over moderate heat.
4
Cook eggplant, in batches, for 2 minutes each side or until golden and tender.
5
Transfer to a plate.
6
Meanwhile, combine spinach, ricotta, sour cream and garlic in a medium saucepan.
7
Cook and stir over low heat for 3-4 minutes or until hot.
8
Let cook slightly.
9
Preheat oven to 180C/160C fan forced.
10
Spoon 2 tablespoons of ricotta mixture along shortest edge of eggplant; roll up to enclose.
11
Place in a baking dish; cover with foil.
12
Bake for 10 minutes, or until heated through.
13
To serve, combine tomato, olives, capers and parsley in a bowl.
14
Place eggplant on plates; top with tomato mixture and parmesan.

239

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 large eggplants (1.2kg), cooking spray, 375 g frozen spinach, thawed and squeezed to remove excess liquid, 250 g low-fat ricotta, and more.

Yes, Spinach & Eggplant Canneloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach & Eggplant Canneloni

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