Tuna-Stuffed Eggplant Cannelloni

Name: Tuna-Stuffed Eggplant Cannelloni
Total time: 25 min
Ingredients: 1 unit eggplant; 1/4 unit onion; 1/4 unit zucchini; 2 tbsp grated cheese; 1 large can canned tuna; 6 tbsp tomato sauce; 2 tbsp olive oil

ekilu Team

“Do you want to try your hand at making eggplant cannelloni? There's nothing to it. Try stuffing them with tuna and you will see for yourself. Even people who don't usually eat vegetables will want a second helping.”

ingredients

Difficulty

Medium

Time

25'

Fresh ingredients

eggplant

1 unit

onion

1/4 unit

zucchini

1/4 unit

grated cheese

2 tbsp

Pantry ingredients

canned tuna

1 large can

tomato sauce

6 tbsp

olive oil

2 tbsp

Instructions

First, wash and trim the eggplant. Cut into slices and cook in a skillet with a little oil until golden brown. Transfer to a plate and set aside.

Wash and chop up the zucchini and the onion. Put everything into a skillet with the rest of the oil and fry over medium heat, stirring often.

Drain the oil from the tuna and set aside for later.

Now mix the onion, zucchini, tuna, and tomato sauce together in a bowl.

Assemble the cannelloni in an ovenproof dish or on a baking sheet. To do this, take a slice of eggplant, top with the filling you just made, and roll up (leaving the end underneath to prevent from opening).

Then just sprinkle the cheese on top and toast under the oven broiler, about 5 minutes.

Tips & Tricks

Don't slice the eggplant too thinly because the slices have to be able to withstand the weight of the filling. Don’t make them too thick either because then they’ll be difficult to roll. So cut medium-sized slices.

You can use the oil from the tuna to cook the vegetables.

Do you have a red or green bell pepper in your fridge? If so, you can add it to the skillet and cook with the zucchini and onion. It will give the recipe even more flavor.

If you want the cannelloni to be more moist, you can add a little bechamel sauce before sprinkling with grated cheese and broiling for 10 minutes.