Aubergine cannelloni au gratin

Name: Aubergine cannelloni au gratin
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g Baby leaf spinach; 1 Onion; 1 Garlic clove; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 20 g Feta cheese; 1 Branch rosemary; 1/2 425 ml can of chunky tomatoes; 1 pinch Sugar; 50 g Aubergine; 10 g grated, low-fat cheese (17 % fat)

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

150 g Baby leaf spinach
1 Onion
1 Garlic clove
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
20 g Feta cheese
1 Branch rosemary
1/2 425 ml can of chunky tomatoes
1 pinch Sugar
50 g Aubergine
10 g grated, low-fat cheese (17 % fat)

Directions

1
Sort the spinach, wash and drain. Peel and chop onion and garlic. Heat 1/2 tsp. oil in a frying pan. Sauté half of the onion and garlic for 1-2 minutes, turning.
2
Add the spinach and braise for 4-5 minutes. Season to taste with salt, pepper and nutmeg. Remove from the heat, add feta cheese and let it cool down for about 10 minutes.
3
In the meantime, wash the rosemary, shake dry, remove the needles and chop finely. Heat 1/2 tsp. oil in a pot. Fry the remaining onion for 1-2 minutes. Add tomatoes and rosemary, bring to the boil and simmer for 5-6 minutes.
4
Season to taste with salt, pepper and sugar.
5
Clean, wash and slice the aubergine. Place aubergine slices side by side on the worktop. Spread the spinach mixture on top and roll up. Place the rolls in an ovenproof dish (approx. 14 cm Ø; 3 cm high).
6
Pour over Mt tomato sauce, sprinkle with cheese and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes.