Aubergine Cannelloni

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    124 per serving


  • 1 aubergine
  • 1 cup of cooked white beans
  • 1 small handful of basil leaves
  • 1 handful of spinach
  • 2 cloves garlic
  • 1 lemon juice
  • 350g-400g organic tomato passata

Cooking Directions

  1. The aim here is to roll the filling in the Aubergine slices and then cook them in the oven.
  2. Cut 1 aubergine lengthways into 2-3mm slices and sprinkle with a bit of sea salt

  3. Let the aubergine and salt sit for 10minutes

  4. Rinse and dry by blotting with kitchen paper

  5. Grill for 5 minutes

  6. For the filling, mix all the ingredients in a blender

  7. Place the filling inside the cooked aubergines and roll

  8. Cover in a simple tomato sauce and some cheese and place in a hot oven until brown on top

  9. Eat with a salad or on its own