Whoops! Forgot to take a photo of this scrumptious dinner once it was cooked! Everyone just dug in…..So this is it before it went into the oven,
I put a little cheese on top – love my cheese in small doses occasionally. For a healthier option maybe use a cashew nut cheese topping.
In this recipe I have used eggplant instead of the usual pasta based cannelloni tubes. It was a real hit with the family.
2 x Eggplants
1 X large tub of Cottage cheese
1 x free range egg
1 large bunch of silverbeet or spinach
1 x Onion
1 x Capsicum
4-5 x Mushrooms
1 cup of Corn
2 tbsps of chilli sauce
Himalayan Salt & pepper to taste
Tomato cooking sauce
Slice eggplant thinly (be careful here – if you slice to thinly they fall apart, too thickly they are harder to roll – probably about 5ml thick would be best) & spread out in a lightly greased baking tray. Bake both sides until cooked through.
While the eggplant is cooking dice & sauté onion, capsicum & mushrooms. Add corn, chilli sauce, salt & pepper.
Steam silverbeet, chop finely – squeeze out any extra moisture & add to onion mixture.
In a large bowl add the cooked vegetables into the cottage cheese & egg mixture. Spread a couple a tbsps of mixture onto each eggplant slice & roll up gently.Spread tomato cooking sauce on the base of a large dish, lay the cannelloni side by side. Top with extra tomato cooking sauce – add cheese & bake until cheese is cooked & crunchy!! Yum! Serve with a great big fresh salad so that there will be leftovers for tomorrow!