Eggplant cannelloni

Dice the 🧅 onion and fry it in a pan. While it is cooking, dice the 🍅 tomato and 🍄 mushrooms and, when the onion is ready, add it to the pan along with the 🧄 garlic clove over medium heat.

While the vegetables are cooking 🧅 🍄 🍅, make the 🍗 chicken/turkey and chop it so it is shredded.

When everything is ready, put the vegetables 🧅 🍄 🍅 and the 🍗 chicken/turkey together in the same pan so that everything is integrated. Add the 🥬 chopped spinach and continue cooking.

Slice the 🍆 eggplant thinly with the help of a mandolin, fill each strip of eggplant, shape the cannelloni and place them in an 🔥 ovenproof dish. Reserve

In a pan or pot, pour the 🫒 AOVE and the 🌾 oat flour, mix well over medium heat with a whisk (should be by hand) until the flour is integrated (as in lumps) and "wet". Now add little by little the 🥛 milk (first about half, and you'll see). Add 🧂 salt and nutmeg to taste and mix with the whisk until the dough is liquid and integrated.

When the béchamel sauce is ready, pour it over the cannelloni and spread it well. Put a little grated cheese and put the tray in the oven 🔥 preheated to 180º for about 20' (check).