Light and healthy aubergine cannelloni: without wheat pasta

Eggplant cannelloni: a light, healthy and delicious meal, perfect for those looking for a creative and nutritious meal

Eggplant cannelloni without pasta filled with ricotta and walnuts, flavored with lemon

Recipe for 2 people.

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

Preparation: 00:50 + + preparation time of 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, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the aubergines:

– 1 large unit of aubergines

– salt to taste

Ingredients FOR GREAKING

– 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) coarsely chopped walnuts

– 1 tablespoon of grated parmesan

– lemon to taste (zest)

– salt to taste

– pepper to taste ^{I don’t know}

– nutmeg to taste ^{I don’t know}

Ingredients TO ASSEMBLE:

– 1 and 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 into individual refractory plates.
2. Make 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 zest 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 approximately 2.5 mm, preferably using a mandolin (optional), to ensure that they all have a uniform thickness.
3. Add the 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 to make them flexible to roll, 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 obtain 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 pan(s).
7. Repeat this process until you run out of ingredients.
8. Cover with a good portion of tomato sauce.
9. Sprinkle the grated parmesan over the 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 aubergine cannelloni with ricotta and walnuts immediately in the baking dish(s).

dk) 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 patients, even in small quantities, can cause various reactions. We therefore 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.