EatSmarter exclusive recipe

Eggplant Cannelloni

with Fresh Goat Cheese
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Eggplant Cannelloni

Eggplant Cannelloni - Vegetable bliss with tomatoes and bell pepper

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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Calories:
184
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie184 kcal(9 %)
Protein6 g(6 %)
Fat13 g(11 %)
Carbohydrates9 g(6 %)
Sugar added1 g(4 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2 mg(17 %)
Vitamin B₆0.2 mg(14 %)
Folate31 μg(10 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C37 mg(39 %)
Potassium339 mg(8 %)
Calcium100 mg(10 %)
Magnesium27 mg(9 %)
Iron1 mg(7 %)
Iodine8 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids5.2 g
Uric acid40 mg
Cholesterol26 mg
Development of this recipe:

Ingredients

for
6
Ingredients
1
1
2
3 tablespoons
8 ounces
Canned tomatoes (drained)
¼ cup
1 teaspoon
2
medium-sized eggplants (about 200 grams)
2 ounces
3 ounces
5 ounces
Ricotta cheese (or cream cheese)
1 tablespoon
3 sprigs
Preparation

Kitchen utensils

1 Skillet, 1 Baking sheet, 1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Brush, 1 Can opener

Preparation steps

1.
Eggplant Cannelloni preparation step 1

Cut bell pepper into quarters, remove seeds, rinse and finely chop.

2.
Eggplant Cannelloni preparation step 2

Peel the onion and chop finely. Peel and chop garlic.

3.
Eggplant Cannelloni preparation step 3

Heat 1 tablespoon oil in a skillet. Add diced bell pepper, onion and garlic and sauté over medium heat.

4.
Eggplant Cannelloni preparation step 4

Add canned tomatoes and orange juice and simmer on low heat 5 minutes. Season sauce with salt, pepper and honey, place in a baking dish and set aside.

5.
Eggplant Cannelloni preparation step 5

Rinse eggplant, trim and cut lengthwise into 5 mm (approximately 1/4-inch) thick slices.

6.
Eggplant Cannelloni preparation step 6

Coat eggplant slices on both sides of a thin layer of the remaining oil, season with salt and spread on a coated or parchment paper-lined baking sheet. Watching carefully, broil under the preheated oven broiler (medium level) until lightly browned on each side, 3-4 minutes (if using parchment paper, make sure that the paper does not burn). Remove and let cool slightly.

7.
Eggplant Cannelloni preparation step 7

Drain the sun-dried tomatoes, finely chop and place in a bowl.

8.
Eggplant Cannelloni preparation step 8

Mix with goat cheese, ricotta cheese, breadcrumbs and salt and pepper to taste. Rinse basil, shake dry, pluck leaves, chop finely and stir into the cheese mixture.

9.
Eggplant Cannelloni preparation step 9

Spread 1 tablespoon of cheese mixture over the eggplant slices and roll gently.

10.
Eggplant Cannelloni preparation step 10

Set rolls seam-side down close together on the sauce in the baking dish and bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 15 minutes. Distribute eggplant cannelloni and sauce on plates. Garnish to taste with basil leaves and serve with toasted bread or couscous, if desired.