Eggplant Canneloni with Spinach & Roasted Tomato

Serves 5, 240 calories per serve


  • Olive oil spray
  • 1 small onion, sliced
  • 2 large eggplants, sliced into
  • 8 lengthwise
  • 10 roma tomatoes
  • 4 garlic cloves, peeled
  • 250g frozen spinach, thawed and squeezed dry
  • 600g low-fat fresh ricotta cheese
  • 2 tablespoons chopped fresh herbs, i.e. basil, oregano, parsley

Eggplant Canneloni with Spinach & Roasted Tomato


  1. Preheat oven to 200°C. Line 2 oven trays with baking paper.
  2. Halve tomatoes lengthwise, remove and discard seeds. Place cut side down on one baking tray with the onion and garlic. Spray with olive oil, season.
  3. Place the eggplant slices on the second baking tray, overlapping slightly to fit. Spray lightly with oil.
  4. Place both trays in the oven; roast until eggplant is soft and tomatoes puff and start to brown – about 25 minutes.
  5. Meanwhile, in a food processor, blend spinach, ricotta and herbs; set aside.
  6. Remove the vegetables from the oven. Pull the skin off the tomatoes and discard. Place the tomatoes, onion, garlic and any juices into the food processor and process until a chunky sauce forms.
  7. Spoon 1 cup of tomato sauce into a baking dish, place ½ cup spinach-ricotta mixture on one eggplant slice; roll up from small end, and place seam side down in baking pan.
  8. Repeat with remaining slices, using all of the filling.
  9. Top eggplant rolls with the prepared tomato sauce and bake for about 25 minutes.
  10. Serve with a side salad

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