SPINACH AUBERGINE CANNELLONI

CANNELLONI DI MELANZANE CON SPINACI”  in italiano

I must admit that pictures for this recipe really suck. And on top of that, this “recipe” may seems to be very taste-less and boring.

You might be wrong on this latest point though. In fact, it was very fullfilling and enjoyable. So yeah, it’s not lasagna, of course, but it’s a healthy alternative and totally, utterly guilt-free!

INGREDIENTS
for 2 people

  • 10 slices of a large aubergine
  • 300ml of tomato sauce
  • 300gr of ricotta cheese
  • 500gr of spinach (defrosted and drained)
  • salt & pepper
  • some extra virging olive oil

METHOD

  1. Grill the aubergine slices.
  2. Let them cool down
  3. In the meantime put the drained spinach into a large bowl
  4. Mix the spinach very well with the ricotta cheese, salt and pepper
  5. Take a spoonful of spinach mixture and place it on each slice of aubergine
  6. Roll up each slice and make a “cannelloni” looking log.
  7. Put all you “aubergine cannelloni” into a baking dish
  8. Pour the tomato sauce all over the aubergine cannelloni
  9. sprinkle same salt all over
  10. Bake for 20-25 mins, temperature 175°
  11. When they are ready, drizzle some extra virgin olive oil on top.

Very easy, and hussle free. Please give it a go before saying you won’t like it 🙂

 

 

 

 

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