Eggplant cannelloni

Eggplant cannelloni

4.4 70 beoordelingen

Voorbereiding. 25min

Totaal 1u. 35min

4 portions

Ingrediënten

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

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 593.9 mg

Eiwitten 15.2 g

Calorieën 1326.1 kJ / 315.7 kcal

Vetten 20.3 g

Vezels 8.5 g

Verzadigd vet 9.1 g

Koolhydraten 13.8 g

Vindt u het leuk wat u ziet?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer u voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Low carb: Made easy with Thermomix 49 recepten
Australië en Nieuw-Zeeland

Misschien vind je het ook leuk...

Steamed eggplant and ricotta lasagne

1u. 25min

Stuffed butternut pumpkin with feta

1u. 50min

Herbed mushrooms with pearl barley and roasted hazelnuts

13u. 25min

Spinach dumplings with tomato ragout

1u.

Freekeh and broad bean salad

2u. 30min

Spinach and feta galette

1u. 50min

Ricotta patties with chilli lime corn

1u. 20min

Lemon and herb salmon burgers with zucchini fries

55min

Caramelised fennel and ricotta tarts with Parmesan crisps

2u. 30min

Cauliflower risotto with brown butter prawns

45min

Zucchini lasagne

1u. 30min

Carrot gnocchi with zucchini cream

1u. 15min