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Wednesday, 2 November 2016

Aubergine / Eggplant Cannelloni


Yes, Italian cuisine has so much to recommend it – fresh herbs, rich tomato sauce, and the earthy, spicy flavour of olive oil. Just smelling this recipe is a treat ... close your eyes and take a deep breath while you’re cooking it, and you can almost hear the wind in the trees and the sun on your face...

In this version of cannelloni, thin aubergine / eggplant slices replace the typical tubes of pasta, so make it an excellent dish if you live the LCHF lifestyle.


Tip - working with the aubergine / eggplant slices is a little tricky, so take your time and handle them carefully. Make sure not to cut your slices too thin, or they’ll fall apart when you try to roll them up. Overcooking them will have the same effect, so keep an eye on the oven and take them out when they start getting a little brown.

Do give it a try, I'm sure you will find the dish so worthwhile ...

Ingredients:
Serves Four
1 lb. ground/minced beef or veal
2 aubergines/eggplants, cut in slices lengthwise
4 shallots, minced
4 garlic cloves, minced
1 tsp. fresh rosemary, minced
1 tsp. fresh oregano, minced
2 cups of tomato sauce (carefully check for carb content and any additives)
4 tbsp. extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

Recipe idea, with step by step instructions, can be found here


Did you know - a 100g serving of raw aubergine provides:
25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre
Read more about The Health Benefits of Aubergines / Egg Plants here

Hope you may enjoy this dish soon 
All the best Jan

13 comments:

Anonymous said...

Looks a good idea. Thanks for sharing yet another good recipe idea.

Jenny S

Jo said...

Another hearty meal for this time of year. We had a frost this morning so it's definitely time for more substantial meals.

sandy said...

Your blog is such a good resource for healthy eating, thank you.

Jan said...

I would probably have enjoyed eating and cooking healthier if there had been a blog like this one when I was a young bride...way back when :}
Jan, you and your fellow authors are doing a wonderful service for people who want ot need a healthier lifestyle...thank you so much!!!

Christine said...

This is ingenious, yum!

Lisa said...

Your comment about the washing up liquid made me smile!
I hope you enjoy using it, it does smell lovely doesn't it.
Lisa x

Gail said...

I could eat at your table every meal!

Thanks for the link. I'll try to add more of those food items. I do several but this gives me a wider choice.

Spanish needles travel creatively by clinging to what touches them. They are pretty guaranteed wide spread production.

Thank you again.

Blessings.

Tom said...

...such try it.

The Joy of Home with Martha Ellen said...

Lovely idea, Jan. I need to incorporate eggplant into our meals more often. Thank you for another good sounding recipe. ♥

Plowing Through Life (Martha) said...

This is delicious. I really like eggplant.

Susan Kane said...

Aubergine lasagna is also excellent. Will have to try your recipe.

David Gascoigne said...

Eggplant is one of the most underrated foods in my opinion. It is so versatile and we use Chinese Eggplant is Asian cooking. I wonder if people realize how many different varieties there are and just how versatile it is. And it's good for you too!

Magic Love Crow said...

I am so hungry! LOL! Thank you for all these amazing recipes!!!