Vida Recetas Editorial
Eggplant cannelloni are a light and healthy version of the classic Italian dish. Instead of pasta, slices of roasted or blanched eggplant are used to wrap a delicious filling of tuna, egg, and onion. This recipe is ideal for those looking to reduce carbohydrates or add more vegetables to their diet, without sacrificing flavor.
This cannelloni recipe stands out for its simplicity and speed. With few ingredients, such as fresh eggplants, canned tuna, and a bit of mozzarella cheese, you'll get a complete and nutritious dish. The process is very easy: slice the eggplants, fill them with the tuna mixture, and bake with tomato sauce and melted cheese. The result is a juicy dish with a soft texture and a flavor that the whole family will love.
You can adapt this eggplant cannelloni recipe to your taste: replace the tuna with shredded chicken, ground meat, or even a mix of sautéed vegetables for a vegetarian option. Serve these cannelloni with a fresh salad or some crusty bread. A balanced and delicious meal that will become a staple in your kitchen!
Prep
40 min
Cook
30 min
Servings
4
Calories
150 kcal
Cut the eggplants lengthwise and place them in a bowl with salt.
Drain.
Process the tuna together with the egg and the sautéed onion to form a paste.
Fill the eggplants with the tuna paste and place the rolls in a baking dish.
Place tomato sauce and mozzarella cheese on top of the rolls.
Bake at 200 degrees for 30 minutes.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
