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🍽️ Eggplant Cannelloni

184 kcal · 30 min · 4 servings

Ingredients

• 1 orange bell pepper
• 1 onion
• 2 garlic cloves
• 3 tbsp olive oil
• 240 g canned tomatoes (drained weight)
• 75 ml orange juice
• salt
• pepper
• 1 tsp honey
• 400 g medium eggplants (2 medium eggplants)
• 50 g sun-dried tomatoes (in oil)
• 75 g goat cheese
• 150 g ricotta (or cream cheese)
• 1 tbsp breadcrumbs
• 3 sprigs basil

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Remove the inside of the bell pepper.
3. 3. Divide the bell pepper into four parts.
4. 4. Dice the bell pepper into small cubes.
5. 5. Peel the onion.
6. 6. Dice the onion finely.
7. 7. Peel the garlic clove.
8. 8. Chop the garlic finely.
9. 9. Heat one tablespoon of oil in a pan.
10. 10. Add the diced peppers, onions, and garlic to the pan.
11. 11. Sauté the vegetables over medium heat.
12. 12. Add the canned tomatoes to the pan.
13. 13. Add the orange juice.
14. 14. Simmer the sauce for five minutes over low heat.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with pepper.
17. 17. Season the sauce with honey.
18. 18. Spread the sauce in an ovenproof dish.
19. 19. Set the dish aside.
20. 20. Wash the eggplants.
21. 21. Slice the eggplants lengthwise into approximately five millimeter thick slices.
22. 22. Brush the eggplant slices thinly with the remaining oil on both sides.
23. 23. Salt the eggplant slices.
24. 24. Place the slices on a baking sheet lined with parchment paper.
25. 25. Grill the slices under the hot oven grill on medium setting.
26. 26. Grill the slices for three to four minutes per side.
27. 27. Grill the slices until they are lightly browned.
28. 28. Ensure the parchment paper does not burn.
29. 29. Remove the slices from the oven.
30. 30. Let the slices cool slightly.
31. 31. Drain the sun-dried tomatoes.
32. 32. Dice the sun-dried tomatoes finely.
33. 33. Place the tomatoes in a bowl.
34. 34. Mix the tomatoes with goat cheese.
35. 35. Mix the tomatoes with ricotta.
36. 36. Mix the tomatoes with breadcrumbs.
37. 37. Mix the tomatoes with salt.
38. 38. Mix the tomatoes with pepper.
39. 39. Wash the basil.
40. 40. Shake the basil dry.
41. 41. Pluck off the basil leaves.
42. 42. Chop the basil leaves finely.
43. 43. Stir the basil into the cheese mixture.
44. 44. Spread one tablespoon of the filling onto each eggplant slice.
45. 45. Roll up the eggplant slices carefully.
46. 46. Place the rolls seam-side down tightly into the sauce in the baking dish.
47. 47. Bake the rolls in the preheated oven at 180 degrees Celsius.
48. 48. Bake the rolls for about 15 minutes.
49. 49. Divide the eggplant cannelloni onto plates.
50. 50. Divide the sauce onto plates.
51. 51. Garnish the cannelloni with basil leaves as desired.
52. 52. Serve the cannelloni with toasted bread or couscous.

Nutrition per serving

• kcal: 184
• Protein: 6 g · Fett/Fat: 13 g · Carbs: 9 g