Eggplant and ricotta cannelloni recipe

Find out how to prepare the aubergine and ricotta cannelloni recipe to enjoy the benefits that the vegetable offers in a delicious way!

Perfect for a family lunch, pasta is a versatile option that combines with a range of different ingredients, resulting in nutritious meals like this one. Eggplant and ricotta cannelloni.

Having purple vegetables as its protagonist, this recipe was created and provided by the brand rooster has the following advantages:

• Helps with nail and hair health;
• Helps the correct functioning of the intestine;
• Prevents some types of cancer;
• Strengthens bones;
• Helps reduce blood sugar;
• Helps reduce bad cholesterol (LDL).

With so many positive health points, there’s no shortage of reasons to put this eggplant and ricotta cannelloni recipe into practice. See below how to prepare it!

Eggplant and ricotta cannelloni recipe

ingredients

• A pinch of olive oil;
• 1 diced aubergine;
• 1/2 cup (tea) parsley;
• 1 teaspoon salt;
• Black pepper to taste;
• 200 grams of ricotta;
• 3 tablespoons of cream;
• 1 pack of lasagna;
• 2 cups (tea) tomato sauce;
• 4 tablespoons grated parmesan.

Preparation method

Place the olive oil and aubergines in a pan and sauté until the aubergines are soft. Then season with salt and pepper. Mix the parsley, ricotta and cream and set aside. Place the water and salt in a pan, bring to the boil and quickly cook the lasagna. Fill the dough with the aubergines, roll it into a cannelloni and place it in a baking dish with a little sauce. Finish with more sauce and grated cheese. Heat in the preheated oven for 10 minutes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.