Growing up the only vegetarian in my family, my mum would often modify dishes to allow for my dietary preferences. For example I would have margarita style cannelloni or lasagne made simply with tomato passata
and cheese while the rest of the family would have meat based servings. My mum would also mix it up a bit and make crepe or pancake based cannelloni as an alternative to using pasta.
In this recipe I’m tweaking her technique by substituting pasta and crepes and using thinly sliced eggplant for my cannelloni sheets.
a healthy, low fat, full fibre pasta dish without the pasta
Preparation Time: 15 minutes
Cooking Time: 30 minutes
1 bunch of asparagus
¼ head of red cabbage
125g Ricotta cheese
25g grated grated Parmesan cheese
2 Tablespoons linseed meal
Handful of fresh herbs (basil, oregano, sage)
Salt and pepper to taste
For the tomato sauce
Handful fresh herbs
375ml tomato passata
Stir fry the vegetables and transfer to a mixing bowl, then add the ricotta, parmesan and linseed meal.
Use the eggplant as pasta sheets, place spoonfuls of filling on each eggplant slice then roll into a cannelloni shape.
Roll each eggplant neatly into cannelloni shapes and place into a baking dish seam-side down.
Tomato Sugo for the eggplant cannelloni.
Liberally cover the eggplant cannelloni with the tomato sugo.
You can omit the ricotta and parmesan cheese or substitute with dairy-free cheese or tofu to make this dish suitable for vegans.
These eggplant cannelloni taste just as delicious served cold.
228595 - 2023-07-17 10:42:49