Healthy Eggplant & Spinach Cannelloni.

Posted in Featured, Recipes

Eggplant canneloni

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


Parmesan cheese

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.Eggplant canelloni preparation

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!