Name: Spinach and eggplant cannelloni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 large eggplant; cooking oil spray; 375 gram frozen, chopped spinach portions, thawed, excess liquid removed; 250 gram fresh low-fat ricotta; 2 tablespoon light sour cream; 1 clove garlic, crushed; 3 medium ripe tomatoes, finely chopped; 1/3 cup black spanish olives, chopped; 2 tablespoon drained capers; 1/3 cup chopped flat-leaf parsley; 1/4 cup shredded parmesan

Spinach and eggplant cannelloni

This low-carb version of the Italian classic, ricotta and spinach cannelloni, uses eggplant in place of the usual pasta to create a beautiful, flavour and textural experience.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

2 large eggplant

cooking oil spray

375 gram frozen, chopped spinach portions, thawed, excess liquid removed

250 gram fresh low-fat ricotta

2 tablespoon light sour cream

1 clove garlic, crushed

3 medium ripe tomatoes, finely chopped

1/3 cup black spanish olives, chopped

2 tablespoon drained capers

1/3 cup chopped flat-leaf parsley

1/4 cup shredded parmesan

Method

1.Trim each eggplant into a rectangle; cut lengthwise into 6 slices. Spray with cooking oil. Heat a large frying pan over moderate heat. Cook eggplant, in batches, 2 minutes each side or until golden and tender. Transfer to a plate.

2.Meanwhile, combine spinach, ricotta, sour cream and garlic in a medium saucepan. Cook over low heat, stirring, 3-4 minutes or until hot. Let cool slightly.

3.Preheat oven to 180°C (160°C fan-forced). Spoon 2 tablespoons of ricotta mixture along shortest edge of eggplant; roll up to enclose. Place in a baking dish. Cover with foil. Bake 10 minutes, or until heated through.

4.To serve, combine tomato, olives, capers and parsley in a bowl. Place eggplant on plates. Top with tomato mixture and parmesan.