🍆 Eggplant Ricotta Cannelloni with Basil

Name: Eggplant Ricotta Cannelloni with Basil
Total time: 50 min
Yield: 4 servings
Ingredients: 2 Stk. Large eggplants (elongated); 250 g Low-fat ricotta cheese; 150 g Fresh strawberries (diced); 30 g Parmesan cheese (grated); 100 g Mozzarella cheese (shredded); 15 Stk. Basil leaves (fresh, chopped); 3 EL Jam (raspberry or strawberry); 1 EL Lemon (juice); 2 EL Olive oil; 1/2 TL Salt; 1 TL Sugar

380 kcal · 50 min · 4 servings

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Ingredients

2 Stk. Large eggplants (elongated)
250 g Low-fat ricotta cheese
150 g Fresh strawberries (diced)
30 g Parmesan cheese (grated)
100 g Mozzarella cheese (shredded)
15 Stk. Basil leaves (fresh, chopped)
3 EL Jam (raspberry or strawberry)
1 EL Lemon (juice)
2 EL Olive oil
1/2 TL Salt
1 TL Sugar

Instructions

1. Wash the eggplants and slice them lengthwise into 4 cm thick strips.
2. Place the strips on a baking sheet, brush with olive oil, salt them, and bake at 200 °C (400 °F) for 15 minutes until golden brown.
3. Mix the ricotta with half of the parmesan, half of the basil leaves, lemon juice, sugar, and jam.
4. Stir the diced strawberries into the ricotta mixture.
5. Place a baked eggplant strip on a work surface. Spread a spoonful of filling on it and roll the strip tightly.
6. Place the rolls side by side in a baking dish.
7. Sprinkle the remaining parmesan and mozzarella on top.
8. Bake the cannelloni in the oven for 10 minutes, until the cheese is melted.
9. Garnish with remaining basil leaves and serve warm.

Nutrition per serving

kcal: 380
Protein: 22 g · Fett/Fat: 16 g · Carbs: 40 g