Spinach & Eggplant Canneloni

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.