Eggplant Cannelloni

Here are the ingredients you need for this recipe

• 1 eggplant
• 120g canned tuna in water
• 1 hard-boiled egg
• Ground black pepper
• Healthy tomato sauce
• Grated cheese (lactose-free)

Kitchen tools

• Mandoline

Method

1. 1Preheat the oven to 200ºC.
2. 2Wash the eggplant well, trim the ends, and slice lengthwise with the help of a mandoline.
3. 3Now mash the 2 cans of tuna together with the hard-boiled egg and a teaspoon of tomato sauce to create the filling.
4. 4Once everything is ready, start assembling the rolls.
5. 5Place a spoonful of filling on the wider end of an eggplant slice and roll it up tightly to the end.
6. 6Secure with a toothpick.
7. 7Repeat until all the filling is used up.
8. 8Place all the cannelloni into an ovenproof baking dish.
9. 9Season with pepper to taste.
10. 10Spoon a little tomato sauce over each roll.
11. 11Bake at 200ºC for 20-30 minutes (depending on your oven) with the grill off.
12. 12Remove and top generously with cheese.
13. 13Return to the oven until the cheese melts thoroughly.
14. 14Done! Our EGGPLANT CANNELLONI are ready.