Spinach & Eggplant Canneloni

Submitted by Sara 76

"This yummy main dish recipe comes from the January 2009 issue of "recipes +" magazine. The original recipe called for spanish olives, so feel free to use them if you want (We prefer Kalamatas). By their calculations, it comes in at just AU$3.50 per serve! *****Be sure not to forget to squeeze all the excess moisture from the spinach!"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 large eggplants (1.2kg)
• cooking spray
• 375 g frozen spinach, thawed and squeezed to remove excess liquid
• 250 g low-fat ricotta
• 2 tablespoons light sour cream
• 1 garlic clove, crushed
• 3 medium ripe tomatoes, finely chopped
• 1⁄3 cup kalamata olive, chopped
• 2 tablespoons capers, drained
• 1⁄3 cup flat leaf parsley
• 1⁄4 cup parmesan cheese, shredded

directions

1. Trim each eggplant into a rectangle; cut lengthwise into 6 slices. Spray with cooking oil. Heat a large frying pan over moderate heat. Cook eggplant, in batches, for 2 minutes each side or until golden and tender. Transfer to a plate.
2. Meanwhile, combine spinach, ricotta, sour cream and garlic in a medium saucepan. Cook and stir over low heat for 3-4 minutes or until hot. Let cook slightly.
3. Preheat oven to 180C/160C fan forced. Spoon 2 tablespoons of ricotta mixture along shortest edge of eggplant; roll up to enclose. Place in a baking dish; cover with foil. Bake for 10 minutes, or until heated through.
4. To serve, combine tomato, olives, capers and parsley in a bowl. Place eggplant on plates; top with tomato mixture and parmesan.