Eggplant Cannelloni

This is a great, low carb option, for those looking for a tasty but light dinner or lunch! Ingredients 3x Eggplant 310g of Ricotta 250g of Spinach 25mls White Wine ¼ Onion 2 Cloves of garlic chopped Pinch of salt Pinch of pepper Method - 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!