STREAMING NOW: Chuck's Week Off

Spinach & Eggplant Canneloni

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a