Eggplant cannelloni

Eggplant cannelloni

4.4 70 évaluations

Prép. 25min

Total 1h 35min

4 portions

Ingrédients

eggplant cut into thin long slices (approx. 3 mm)
600 g
extra virgin olive oil spray

Filling

cauliflower broken into florets
130 g
carrot cut into pieces
100 g
eschalot cut into halves
40 g
garlic clove
1
fresh flat-leaf parsley leaves only
3 - 4 sprigs
celery cut into pieces
1 stalk
extra virgin olive oil
10 g
fresh baby spinach leaves
60 g
tomato paste
10 g
Worcestershire sauce (see Tips)
1 tbsp
ground sweet paprika
1 tsp
ground cinnamon
1 pinch
salt
1 - 2 pinches
ground black pepper
1 - 2 pinches

Sauce

garlic clove
1
extra virgin olive oil
10 g
canned tomatoes
400 g
dried oregano
1 tbsp
salt to taste
¼ tsp
ground black pepper to taste
¼ tsp
ricotta (see Tips)
200 g
bocconcini sliced
150 g

Niveau

facile

Infos nut. par 1 portion

Sodium 593.9 mg

Protides 15.2 g

Calories 1326.1 kJ / 315.7 kcal

Lipides 20.3 g

Fibre 8.5 g

Graisses saturées 9.1 g

Glucides 13.8 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Low carb: Made easy with Thermomix 49 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Stuffed butternut pumpkin with feta

1h 50min

Risoni salad with artichoke and feta

25min

Lentil moussaka

3h 30min

Sweet potato and wakame patties (TM6, Jude Blereau)

1h

Freekeh and broad bean salad

2h 30min

Stuffed Portobello mushrooms with caramelised Brussels sprouts

1h

Honey ginger tofu with greens

2h 25min

Steamed eggplant and ricotta lasagne

1h 25min

Couscous tahini bowl

30min

Cauliflower tacos with chipotle sauce

3h 45min

Roasted vegetables with horseradish cream

40min

Spinach dumplings with tomato ragout

1h