Spinach & Eggplant Canneloni |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This yummy main dish recipe comes from the January 2009 issue of recipes + magazine. The original recipe called for spanish olives, so feel free to use them if you want (We prefer Kalamatas). By their calculations, it comes in at just AU$3.50 per serve! *****Be sure not to forget to squeeze all the excess moisture from the spinach! Ingredients:
2 large eggplants (1.2kg) |
cooking spray |
375 g frozen spinach, thawed and squeezed to remove excess liquid |
250 g low-fat ricotta |
2 tablespoons light sour cream |
1 garlic clove, crushed |
3 medium ripe tomatoes, finely chopped |
1/3 cup kalamata olive, chopped |
2 tablespoons capers, drained |
1/3 cup flat leaf parsley |
1/4 cup parmesan cheese, shredded |
Directions:
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, for 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 and stir over low heat for 3-4 minutes or until hot. Let cook slightly.
3. Preheat oven to 180C/160C 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 for 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.
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