Aubergine Cannelloni

This is one of those amazing recipes that just looks fabulous, tastes amazing and is only 6sp/5pp/approx.350kcal for a really generous portion!


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YOU WILL NEED : (serves 2 generous portions)


2 medium aubergines

60g Philadelphia lightest cream cheese

60g 2% or 0% fat Total yoghurt

1 large clove garlic

black pepper

2 handfuls of fresh spinach leaves

500g Bolognese sauce

(Propoints are calulated from my recipe at 4sp/2pp per portion-you may need to recalculate if you use a different recipe)

25g mature cheddar


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Start by slicing the aubergines into thin strips about half a centimetre thick. You need 4 slices per person from the middle part of the aubergine. Save all the excess aubergine for another time-you could roast it or add to a curry/stew.


Mist a griddle pan with Frylight oil then chargrill the aubergine slices in 2 batches on both sides until they are golden brown and cooked through. They should be very soft and pliable. Set on one side to cool slightly. 

 

In a small bowl, mix the cream cheese, yoghurt, crushed garlic and black pepper.


Using a teaspoon, distribute the cream cheese mixture equally between all 8 slices of cooked aubergine.

Spread to cover each slice evenly.


Add a few uncooked spinach leaves to each slice of aubergine.


Drain off any runny liquid from the Bolognese sauce, then distribute equally between the aubergine slices. Spread evenly. It doesn't have to be too perfect-this is a rustic dish.


Carefully but confidently, roll up each slice from the narrow end to form a rolled up 'cannelloni'.


They're more robust than you would imagine and keep their shape well if you place them join-side-down once rolled.


Pack them tightly together into an oven-proof dish. This ensures that they hold their shape when baking. You could put all 8 together in one dish or into 2 separate individual portions if you prefer.


Using a very fine grater, grate the cheddar cheese over the top of the cannelloni rolls. This makes the cheese go much further and will appear to be a generous amount!


Bake for 25-30 minutes at 190C/375F/Gas5 until the cheese is really brown and crispy.


Allow 4 aubergine cannelloni per portion. Garnish with some fresh basil or herb of your choice.


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