Eggplant Cannelloni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 342 mg | (34 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the pasta
- 250 grams cannellini beans (dry)
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Rinse and dice eggplant. Lightly salt and soak in water for about 10 minutes. Remove and pat dry. Peel and mince garlic. Rinse tomatoes, remove stalks and chop coarsely except one. Cut remaining tomato into quarters, remove seeds and finely chop, set aside. Combine eggplant, garlic and tomatoes in a bowl. Pluck rosemary needles from stems, mince needles and combine with capers and half the parmesan. Add to vegetables. Stir in 2 tablespoons olive oil and season with salt and pepper.
Grease a gratin dish with oil. Fill cannelloni with vegetables and lay next to each other in the pan. Top with remaining vegetables and sprinkle with reserved tomatoes. Drizzle with 1-2 tablespoons olive oil and sprinkle remaining parmesan. Bake until golden brown, about 30 minutes. Remove and serve.
