My Vegetarian Eggplant Cannelloni can never be big enough. Everyone has double portions and still there is leftovers for the next day. In fact the next day it tastes even better, because the flavors have developed.

The Vegetarian Eggplant Cannelloni  is also low carb, which is a good idea, especially in January when everyone is trying to undo the sins of the holiday. Come to think of it, there is very little in this delicious casserole that is not good for you. The tomatoes are screaming ANTIOXIDANTS and the eggplant is considered a super food.

Why is eggplant considered a super-food?

Eggplant is packed with dietary fiber, which we all know is good for your digestive system.

It does wonders for a healthy heart as fiber reduces the amount of cholesterol that the body absorbs, helps with weight-loss and it keeps the blood sugar down.

Eggplant is low in calories and very low in sodium.

The Vegetarian Eggplant Cannelloni is really easy to make and it can be frozen just before baking. Before we start, let me just put your mind at ease. Eggplant is not difficult to work with. Firstly, I do NOT SALT EGGPLANT before using it. It is not necessary at all. So, for this recipe, you have to cut 3-5 mm slice on the length of the eggplant.

To Roast the eggplant

Preheat oven to 180 C. Line 2 baking sheets with baking paper – this is not necessary, but helps with cleaning afterwards. Slice the eggplant in 3-5 mm slices lengthwise. Place in a single layer on the baking sheet. Sprinkle with olive oil and salt and pepper and your favorite spices. Bake for 20 minutes or until the eggplant starts to brown. They must remain soft, otherwise you cannot roll them. Keep until needed.

Vegetarian Eggplant Cannelloni

serves 6 big portions

Ingredients

For the tomato sauce

3 big onions – finely chopped

45 ml Olyfberg Olive Oil

2-3 cloves garlic – finely chopped

1 x 410 g chopped tomatoes

80 g tomato paste

100 ml red wine

10 ml sugar

salt and pepper to taste

a few sprigs thyme

For the stuffing

700 g Danish Feta (modified cheese) – can be replaced with 2 x 250 g creamed cottage cheese

250 ml/ 1 cup grated mozzarella

zest and juice of 1 lemon

a handful fresh herbs – I used thyme, basil and a little mint

salt and pepper to taste – remember the feta is already very salty

For the Topping

2 cups grated Mozzarella

a sprinkling of smoked paprika or cayenne pepper

Method

Bake your eggplant slices according to the description above and keep until needed.

Heat the olive oil in a pot and add the onion and herbs. Slowly braise the onions until they become soft and lightly caramelized. Add the garlic and stir until the garlic is also cooked. I know this takes time, but it adds a lot of flavor. Add all the other sauce ingredients and cook for 15-20 min until it has reduced. Taste and adjust according to your liking. Keep aside.

While the sauce is cooking, make the stuffing and fill the eggplant rolls. Place all the ingredients  for the stuffing in a bowl and mix until combined.

How to stuff the eggplant rolls.

Place a slice of the eggplant on a workspace. Scoop tablespoon on the filling on the one end of the eggplant and roll up. Repeat with all the other slices. (see image)

To complete the dish.

Preheat oven to 180 C. Spray a rectangle oven dish with Spray ‘n Cook. Pour half the sauce in the bottom of the oven dish. Place the eggplant rolls on the sauce. Cover with the remaining sauce. Top with grated mozzarella and bake until golden and bubbly. Serve with garlic bread and a fresh green salad.

Cook’s Notes

Use a shop-bought tomato sauce if you are rushed for time.

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