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Eggplant cannelloni

Eggplant cannelloni
4.4 70 rating
Příprava 25min.
Celkový 1hod. 35min.
4 portions
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Suroviny

  • 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

Obtížnost

snadné

Nutriční hodnoty na 1 portion

Sodík 593.9 mg
Protein 15.2 g
Kalorie 1326.1 kJ / 315.7 kcal
Tuk 20.3 g
Vláknina 8.5 g
Nasycený tuk 9.1 g
Sacharidy 13.8 g

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