If you remember, way back at the beginning of the year (is that way back? Suppose it has only been a month or two..) I said I was going to do the 52 weeks of cooking challenge on Reddit, so far it is going well! Pikelets last week for Australia themed, have to say the offal week didn’t go down too well, but a bit of pate was indeed eaten. This week the theme was 2+, so cooking something two different ways. After pondering for a long time about what that key ingredient would be, I eventually decided on eggplant.
Eggplant? Aubergine? I never really know what to call it in what country. But anyway, I never had eggplant growing up – it is my mothers least favourite vegetable. So I always assumed that I wouldn’t like it either. Then one day, roasted at my sisters place, entered the delicious, soft and smokey flavour of the eggplant. And from then on I was hooked, roasted, stuffed, in pasta, stir fries, or my favourite, made into baba ganoush, I was there. And yes, I could probably live on baba ganoush, that creamy tahini, especially the one made at the tiny little Lebanese place I used to leave near in Streatham. Ideal.
Anyway, on Friday night I decided to make eggplant and coriander dip, alongside Eggplant Spinach and Ricotta Cannelloni. The dip was nice, a healthy attempt at baba ganoush, it was good, but don’t get me wrong, nothing can replace the good full-fat version. So I have decided to share the cannelloni recipe instead! I think this is a fab way to make cannelloni if you are trying to cut down on carbs or pasta as it is soo filling, but gives you all the creamy and cheesiness of a proper cannelloni. It doesn’t take long to make, I put some Damien Rice on, had a nice glass of New Zealand white and got down to cooking on my Friday night.
Eggplant Spinach and Ricotta Cannelloni
Ingredients (for 2):
One large eggplant
Olive Oil (I used one flavoured with garlic)
300g Jar of Tomato Pasta Sauce (I used one with basil flavourings!)
2 TBsp fresh breadcrumbs
1. First slice your eggplant down lengthways pretty thin as in the picture. Then pop on some oven trays and spread with a thin layer of olive oil. Pop in the oven at 200degrees and cook for 15 minutes, turning once.
2. Wilt the spinach in a pan with a bit of boiling water, drain and squeeze out the water. Mix with the ricotta in a bowl to make the filling.
3. When the eggplant is good, spoon a big dollop in the middle of the eggplant and roll up. The end bits I sandwiched together as they were too small to be rolled. Then place fold side down in an oven tray. Pour over the tomato sauce, then top with breadcrumbs and parmesan.
4. Bake in the oven at 200 degrees for 20 minutes.
Yum, look at that crispy, cheesy goodness! I then just served it up with some other fresh steamed veges.
What’s your favourite eggplant recipe?
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