Eggplant cannelloni with tomato and ricotta 🍆 Eggplant cannelloni with tomato and ricotta 🍆 Eggplant cannelloni with tomato and ricotta

Slice the eggplants lengthwise (but not too thin as we do not want them to break).

In a frying pan with EVOO over medium heat, cook the eggplant slices on both sides until they are soft and golden brown. Remove and set aside.

Poach the chopped onion and garlic with EVOO. Once poached, add the minced meat and let it cook.

When the meat is ready, add to the same pan the crushed tomato, the spices and let the whole mixture suck and thicken.

Once the sauce is ready, add the ricotta, stir and leave over medium heat for a few minutes.

Here you have two options: in scrambled format, cutting the eggplants into small pieces and stirring everything. Option 2, if you decide to make the cannelloni, place a sheet of eggplant on a board and at one end add about 1 tablespoon of minced meat, roll up carefully in the shape of a roll. To plate, add 1 ladle of tomato sauce and meat on the plate, and on top three or four cannelloni.

Topping (optional): put 3-4 raw chopped almonds on top!