Eggplant Cannelloni
Eggplant Cannelloni - Vegetable bliss with tomatoes and bell pepper
Healthy, because
Even smarter
Nutritional values
The tomatoes in this Mediterranean starter contain the dye lycopene, which protects the body's cells and fights against free radicals. The eggplant and peppers also add valuable minerals and vitamins to this dish.
Do you prefer zucchini over eggplants? You can prepare the vegetarian filled cannelloni just as well with it.
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 339 mg | (8 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 orange Bell pepper
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 8 ozs Canned tomatoes (drained)
- ¼ cup Orange juice
- salt
- peppers
- 1 tsp honey
- 2 medium-sized Eggplant
- 2 ozs sun-dried tomatoes (in oil)
- 3 ozs Goat cheese
- 5 ozs Ricotta cheese
- 1 Tbsp breadcrumbs
- 3 sprigs Basil
Kitchen utensils
Preparation steps
Cut bell pepper into quarters, remove seeds, rinse and finely chop.
Peel the onion and chop finely. Peel and chop garlic.
Heat 1 tablespoon oil in a skillet. Add diced bell pepper, onion and garlic and sauté over medium heat.
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.
Rinse eggplant, trim, and cut lengthwise into 1/4-inch thick slices.
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.
Drain the sun-dried tomatoes, finely chop and place in a bowl.
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.
Spread 1 tablespoon of cheese mixture over the eggplant slices and roll gently.
Set rolls seam-side down close together on the sauce in the baking dish and bake in a preheated oven at 350°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.
