Eggplant Cannelloni


This is a great, low carb option, for those looking for a tasty but light dinner or lunch!


3x Eggplant

310g of Ricotta

250g of Spinach

25mls White Wine

¼ Onion

2 Cloves of garlic chopped

Pinch of salt

Pinch of pepper



-          Slice the eggplants into thin pieces, about 1cm thick, and fry on a char grilling pan until tender. Set aside to cool.

-          Chop and fry the onion and the garlic. Add the white wine and cook until it has evaporated.

-          Remove the stalks from the spinach and roughly slice the spinach leaves.

-          Add to the pan and stir until wilted.

-          Add the ricotta, salt and peper.

-          Lay strips of eggplant on a chopping board and put 2 – 3 tablespoons on filling at one end.

-          Roll upwards until in a circle and hey presto! You have Eggplant cannelloni.

-          Cover with your favourite pasta sauce and enjoy!