Channel your inner Italian with this healthy take on the traditional Spinach & Ricotta Cannalloni recipe. Gluten free and fructose friendly, this dish can delight the fussiest of tummies.
NOTE: This recipe has a high lactose load, so should be avoided if you are sensitive to lactose or are lactose intolerant.
Ingredients 2 medium eggplants, try to pick long ones
150g baby spinach
1 tsp ground nutmeg
1/2 tsp cayenne pepper – this creates a moderately spicy dish, alter to your liking
3x 400g tins of crushed or cherry tomatoes
2 tsp dried basil
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp sugar
Salt & pepper, to taste
1 cup parmesan
3 small tomatoes, sliced
1/2 bunch fresh basil
1 tbs garlic infused oil
Pre-heat oven to 200°C fan forced. Cut eggplant length ways into 1 cm thick slices and brush both side with a small amount of oil. Lay in a single layer on lined baking trays.
Bake for 15-20 minutes until cooked through and just beginning to become golden. Once done remove from oven and reduce oven temperature to 175°C.
Combine spinach, nutmeg and half of the cayenne pepper in a saucepan over low heat. Cook for 4-5 minutes until spinach is wilted, stirring occasionally to prevent spinach sticking and ensure the spices are mixed throughout. Once done transfer spinach into a bowl to cool.
Bringing the temperature up to a low-to-medium heat, and in the same saucepan (don’t want to lose any of that delicious flavour!) combine canned tomatoes, basil, thyme, oregano, sugar, remaining cayenne pepper, and salt & pepper. Simmer for 20-25 minutes until sauce thickens.
While sauce is cooking, in a medium bowl break ricotta up into small pieces. Beat egg and add it, half of the parmesan and spinach to the bowl, mix thoroughly.
Prepare a large baking dish with a thin layer of sauce. To create roulades spoon 1-2 tablespoons (see note) of ricotta mixture onto the end of the eggplant slice. Place a slice of fresh tomato and a basil leaf on top of the mixture. Roll up slices and lay seam side down in baking dish.
NOTE: The exact amount of mixture depends on your eggplants size. I like to be able to roll it one and a half times.
Spoon remaining sauce over roulades and top with parmesan. Bake for 20-25 minutes. Top with basil
and serve with extra parmesan and a side of salad.