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Spinach & Eggplant Canneloni

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“This yummy main dish recipe comes from the January 2009 issue of "recipes +" magazine. The original recipe called for spanish olives, so feel free to use them if you want (We prefer Kalamatas). By their calculations, it comes in at just AU$3.50 per serve! *****Be sure not to forget to squeeze all the excess moisture from the spinach!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim each eggplant into a rectangle; cut lengthwise into 6 slices. Spray with cooking oil. Heat a large frying pan over moderate heat. Cook eggplant, in batches, for 2 minutes each side or until golden and tender. Transfer to a plate.
  2. Meanwhile, combine spinach, ricotta, sour cream and garlic in a medium saucepan. Cook and stir over low heat for 3-4 minutes or until hot. Let cook slightly.
  3. Preheat oven to 180C/160C fan forced. Spoon 2 tablespoons of ricotta mixture along shortest edge of eggplant; roll up to enclose. Place in a baking dish; cover with foil. Bake for 10 minutes, or until heated through.
  4. To serve, combine tomato, olives, capers and parsley in a bowl. Place eggplant on plates; top with tomato mixture and parmesan.

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