Eggplant Cannelloni by @jorgelavelar

1h

4 servings

🍆

1 large

Eggplant

🧀

120 g

Ricotta

🍅

75 g

Cherry tomato

🌿

8 g

Parsley

🧂

5 g

Salt

🌿

1 g

Oregano

🍋

1 small

Lemon

🧀

30 g

Gorgonzola

🧀

60 g

Mozzarella

🥚

1 large

Egg

🫒

30 ml

Olive oil

🍅

240 ml

Tomato sauce

  1. Slice
    • Eggplant
    • Olive Oil
    • Salt

    Slice the eggplant and season with olive oil and salt. Line a baking tray with parchment paper or a silicone sheet and place the eggplant slices on it. Preheat the oven to 190°C (375°F) and bake until tender.

  2. Combine
    • Ricotta
    • Cherry Tomato
    • Parsley

    In a mixing bowl, combine the ricotta, cherry tomatoes, parsley, salt, oregano, lemon juice, egg, and grated gorgonzola. Mix well.

  3. Spread
    • Tomato Sauce
    • Eggplant

    Spread a layer of tomato sauce on the bottom of a baking dish. Place the eggplant slices on a flat surface, add the filling, and roll them up to form cannelloni. Place the rolls on top of the tomato sauce in the baking dish.

  4. Top
    • Mozzarella

    Top the cannelloni with grated mozzarella. Preheat the oven to 200°C (400°F) and bake for 20 minutes until the cheese is melted and golden.

Eggplant Cannelloni by @jorgelavelar

1h

4 servings

🍆

1 large

Eggplant

🧀

120 g

Ricotta

🍅

75 g

Cherry tomato

🌿

8 g

Parsley

🧂

5 g

Salt

🌿

1 g

Oregano

🍋

1 small

Lemon

🧀

30 g

Gorgonzola

🧀

60 g

Mozzarella

🥚

1 large

Egg

🫒

30 ml

Olive oil

🍅

240 ml

Tomato sauce

Preparation Steps

  1. Step 1/4

    Slice the eggplant and season with olive oil and salt. Line a baking tray with parchment paper or a silicone sheet and place the eggplant slices on it. Preheat the oven to 190°C (375°F) and bake until tender.

    🍆Eggplant
    🫒Olive Oil
    🧂Salt
    🔪Knife
    🍳Baking Tray

  2. Step 2/4

    In a mixing bowl, combine the ricotta, cherry tomatoes, parsley, salt, oregano, lemon juice, egg, and grated gorgonzola. Mix well.

    🧀Ricotta
    🍅Cherry Tomato
    🌿Parsley
    🧂Salt
    🌿Oregano
    🍋Lemon
    🥚Egg
    🧀Gorgonzola
    🥣Mixing Bowl
    🥄Spatula

  3. Step 3/4

    Spread a layer of tomato sauce on the bottom of a baking dish. Place the eggplant slices on a flat surface, add the filling, and roll them up to form cannelloni. Place the rolls on top of the tomato sauce in the baking dish.

    🍅Tomato Sauce
    🍆Eggplant
    🍳Baking Tray

  4. Step 4/4

    Top the cannelloni with grated mozzarella. Preheat the oven to 200°C (400°F) and bake for 20 minutes until the cheese is melted and golden.

    🧀Mozzarella

Composition

Ingredients

Types

Vegetables, Dairy, Herbs, Spices, Fruits, Condiments

Ingredients

Eggplant, Ricotta, Cherry Tomato, Parsley, Salt, Oregano, Lemon, Gorgonzola, Mozzarella, Egg, Olive Oil, Tomato Sauce

Allergens

Dairy, Egg

Dietetics

Dietary regimen

Vegetarian, Low Carb

Calories

to inform

Macro nutrients

Protein: 15g, Carbohydrates: 18g, Fat: 20g, Fiber: 3g, Sugar: 6g

Nutritional Information

Minerals

Calcium: 300mg, Iron: 2.5mg, Magnesium: 50mg

Vitamins

Vitamin A: 650IU, Vitamin C: 25mg, Vitamin B12: 1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

Knife, Baking Tray, Mixing Bowl, Spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Soft, Creamy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container), freezer : 1 month (Airtight container)