Spinach, Eggplant and Tomato Cannelloni

[Guest guest]

Spinach, Eggplant and Tomato Cannelloni

 

 

3 fresh GF lasagne sheets

3 slices char-grilled eggplant

40 g (1 1/2 oz) baby spinach leaves

8 tsp tomato passata sauce (sieved tomatoes)

4 tsp basil, chopped

4 tsp oregano, chopped

fresh herbs, to serve

 

 

1 Fill a medium saucepan with water and bring to the boil. Blanch

pasta sheets for 2 minutes.

 

2. Combine eggplant, spinach, tomato passata, basil and oregano in a

microwave-safe bowl, season with salt and pepper. Warm in the

microwave for 3 to 4 minutes on Medium/50%.

 

3. Lay one pasta sheet on a chopping board, top with warmed eggplant

and spinach mix and roll up. Repeat with remaining pasta and eggplant

filling.

 

4. Transfer to a plate and top with fresh herbs. Serve.

 

 

Serves 1.