Eggplant Cannelloni

September 28, 2017


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 pepper.
-          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!


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