Lamb and eggplant cannelloni
7
Points®
Total time: 1 hr 40 min • Prep: 40 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
For a simple way to add an extra serve of vegetables to your day, wrap the delicious filling in eggplant and top with ricotta and feta and voila - nutritious twist on a classic that is guaranteed to be a winner tonight!
Ingredients
Eggplant
3 medium, thinly sliced lengthways
Olive oil
2 tsp
Brown onion
1 medium, finely grated
Garlic
2 clove(s), chrushed
Carrot(s)
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Lean lamb mince
500 g
Tomato paste
2 tbs
Tomato passata
500 g, (italian tomato puree)
Reduced-fat ricotta cheese
250 g
Reduced fat feta cheese
100 g
Skim milk
1 cup(s), (250ml)
Grated parmesan cheese
⅓ cup(s), (25g)
Cos lettuce
2 cup(s), leaves separated
Lebanese cucumber
2 medium, cut into long wedges
Red onion
1 small, thinly sliced
Lemon juice
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat grill on high. Lightly spray both sides of eggplant with oil. Grill eggplant, in batches, for 3–4 minutes each side or until lightly browned. Transfer to a plate.
2
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2 litre (8-cup) capacity baking dish with oil. Heat oil in a deep frying pan over medium heat. Cook onion, garlic, carrot and celery, stirring, for 10 minutes or until softened.
3
Add lamb and cook, stirring to break up lumps, for 5–7 minutes or until browned. Add paste and half the passata and cook, stirring, for 5 minutes. Set aside to cool.
4
Working with 1 at a time, place 1 heaped tablespoon of mince mixture over 1 short end of each eggplant slice. Roll eggplant to enclose filling. Transfer to prepared dish. Pour remaining passata over eggplant rolls.
5
Process ricotta, feta and milk in a food processor until smooth. Season with salt and pepper. Spread ricotta mixture over sauce and rolls in dish. Sprinkle with parmesan. Bake for 20 minutes or until hot.
6
Preheat grill on high. Place dish under grill and cook for 6–8 minutes or until golden. Set aside for 5 minutes before serving.
7
Meanwhile, combine lettuce, cucumber and onion in a large bowl. Drizzle salad with juice and serve with cannelloni.
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