Eggplant and Ricotta Stuffed Cannelloni

Ingredients

• 1 large Eggplant
• 200 g Ricotta cheese
• 100 g Fresh spinach
• 30 g Pine nuts
• 400 g Canned crushed tomatoes
• 10 g Fresh basil leaves
• 2 tbsp Olive oil
• 2 Garlic cloves
• 1 tsp Salt
• ½ tsp Black pepper
• 8 Cannelloni tubes
• 30 g Parmesan cheese(optional)

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Slice the eggplant lengthwise, brush both sides with 1 tbsp olive oil, and roast on a baking sheet for 20‑25 minutes until soft; let cool slightly.

2. 2

   While the eggplant roasts, heat the remaining 1 tbsp olive oil in a skillet, sauté minced garlic for 1 minute, then add spinach and cook until wilted, about 3 minutes; season with a pinch of salt and pepper.

3. 3

   Puree the roasted eggplant in a food processor, then combine with ricotta, cooked spinach, pine nuts, chopped basil, and the remaining ½ tsp salt and pepper; mix until smooth.

4. 4

   Spread a thin layer of crushed tomatoes on the bottom of a baking dish. Fill each cannelloni tube with the eggplant‑ricotta mixture and place them seam‑side down in the dish.

5. 5

   Cover the filled cannelloni with the remaining crushed tomatoes, sprinkle optional Parmesan on top, and bake for 30‑35 minutes until bubbling and golden.

6. 6

   Remove from the oven, let rest 5 minutes, then serve hot, garnished with extra fresh basil if desired.