Eggplant Cannelloni: No-Knead, Full of Flavor, Easy

Eggplant cannelloni, without dough, filled with ricotta and walnuts: light, healthy and easy

Eggplant cannelloni without pasta with ricotta and walnut filling, flavoured with lemon

Recipe for 2 people.

Classic (no restrictions), Low carb, Gluten free, Vegetarian

Preparation: 00:50 ++ preparation time for the tomato sauce of your choice

Interval: 00:20

TOOLS

1 cutting board(s), 1 frying pan(es), 1 bowl(s), 1 grater, 1 baking dish or baking dish (or individual baking dishes), 1 mandolin (optional), 1 auxiliary bowl or plate

EQUIPMENT

conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the aubergines:

– 1 large unit of aubergines

– Salt to taste

Ingredients FOR OILING

– oil to taste (or olive oil)

Ingredients for the ricotta and walnut filling:

– 150 g of ricotta

– 2 tablespoons of fresh cream

– 1/4 cup(s) roughly chopped walnuts

– 1 tablespoon of grated parmesan

– lemon to taste (zest)

– Salt to taste

– pepper to taste ^THE

– nutmeg to taste ^THE

Ingredients TO ASSEMBLE:

– 1 1/2 cups of ready-made tomato sauce

– parmesan to taste

Ingredients TO FINISH

– basil to taste (leaves) (optional)

PREPARATION:

1. Separate the ingredients and utensils for the recipe. This recipe can also be assembled in individual refractory plates.
2. Prepare your favorite tomato sauce. One tip is to prepare the quick tomato sauce (see here).
3. Start by grilling the aubergines (see preparation).
4. Wash the lemon, remove the peel and set it aside on absorbent paper.
5. Coarsely chop the walnuts.
6. If you didn’t buy it already grated, grate the parmesan on the fine part of the grater for the filling and assembling.

PREPARATION:

Eggplants (do this step before continuing the preparation):

1. Wash and dry the aubergines.
2. Cut the aubergines into slices of about 2.5 mm, preferably using a mandolin (optional), to ensure that they are all of uniform thickness.
3. Add salt and distribute well.
4. Heat a pan over high heat and grease it with a drizzle of oil or olive oil.
5. Dry the aubergine slices with absorbent paper.
6. Grill quickly for about 2 minutes on each side, just enough to make them flexible to roll up, without needing to brown them.
7. Reserve the aubergines on a serving platter.
8. Continue pre-preparation (step 4).

Ricotta and walnut filling:

1. Place the fresh ricotta in a bowl and mash it with a fork.
2. Add the cream, chopped walnuts, parmesan and mix until you get a smooth mixture.
3. Add the lemon zest, nutmeg, salt and pepper and mix again.

Stuffed Eggplant Cannelloni – Assembling:

1. Preheat the oven to 180°C.
2. Spread some tomato sauce in a baking dish.
3. Arrange a slice of aubergine on a cutting board.
4. Take a portion of the ricotta and walnut filling (about 1 heaped teaspoon) and place it on the widest side of the aubergines.
5. Roll up to form cannelloni.
6. Place the tomato sauce on top of the refractory tray(s).
7. Repeat this process until you run out of ingredients.
8. Cover with a good portion of tomato sauce.
9. Sprinkle grated Parmesan cheese on top.
10. Place in the preheated oven to heat and brown, for about 20 minutes.

Basil (optional):

1. While the cannelloni are in the oven, wash, dry and chop the basil leaves (optional).

FINALIZATION AND ASSEMBLY:

1. Remove from the oven and decorate with basil leaves (optional).
2. Serve the Eggplant Canelone with ricotta and walnuts immediately in the baking dish(s).

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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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.