Chicken and Zucchini-Stuffed Eggplant Cannelloni
ekilu Team
ingredients
6
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
eggplant
1 unit
zucchini
1 unit
chicken breast
1 unit
grated cheese
2 handfuls
Pantry ingredients
olive oil
3 tbsp
salt
2 pinches
Instructions
1
Wash the eggplant and cut into 1/2-inch-thick slices.
2
Fry the slices one at a time in a skillet with a little oil. Set aside for later.
3
In another skillet, lightly fry the chicken breast with a pinch of salt and then set aside. When cooled, use a meat grinder or a knife to shred the chicken.
4
Wash and dice the zucchini. In the same skillet you used for the chicken, fry the zucchini over medium heat, stirring often, until it softens. Season with a little salt. Then add the shredded chicken and stir into the zucchini. If you have truffle oil, add a dash now and keep cooking the zucchini for a few more minutes.
5
Place a little filling from the skillet on top of each eggplant slice and roll to resemble cannelloni. Repeat until all the filling is used up.
6
Sprinkle the top of the cannelloni with a handful of cheese and broil in the oven for 3–4 minutes, until the cheese melts.
Tips & Tricks
If you are lactose intolerant, use lactose-free cheese so you don’t miss out on this fabulous recipe.
If you have some mushrooms in your fridge, don’t think twice about adding them in the filling. Just cut them up into pieces and put them in together with the zucchini.
Do you have truffle oil? If so, great! It gives a fabulous touch to the dish. Use a little when you’re cooking the vegetables.
Spread a layer of ready-made tomato sauce inside an ovenproof dish and place the cannelloni over the sauce before popping into the oven. They're just as juicy without the sauce, but it adds so much flavor.
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