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Cannelloni of Eggplant and Zucchini

Today another nice slim dish. Since I unfortunately can't exercise much I will have to tighten up my diet a bit, which is why we ate lean today. But fortunately also super tasty. This dish is really chock full of vegetables, so very healthy. The carbohydrates come from the bulgur. Bulgur is a product that I love to eat. It's a slow carbohydrate that leaves you feeling satisfied for a long time. It contains many nutrients and is super easy to prepare.

Furthermore, today is also a vegetarian dish. More and more often we are eliminating meat from the menu here. With many different vegetables, you don't need it either.

You can add some mozzarella or ricotta, but I like it lean today.

Serves: 4 Cooking Time: 1 hour


  • 2 zucchinis

  • 2 eggplants

  • 1 jar of grilled peppers

  • 1 liter bottle of strained tomatoes

  • 1 small can of tomato paste

  • 3 cloves of garlic

  • 1 large onion

  • 1 tablespoon of olive oil or ghee

  • 500 grams fresh spinach or frozen leaf spinach

  • 200 grams of uncooked bulgur

  • olive oil, preferably a spray

  • freshly ground pepper and himalayan salt

  • sweet balsamic

  • basil

  • parmesan cheese

How to

  1. Soak the bulgur in a bowl.

  2. Preheat the oven to 180 degrees.

  3. Chop the onion and garlic and fry glazed in some olive oil or ghee. After a few minutes (stir frequently so it doesn't burn), add the tomato paste and stir for another minute on low heat. The flavors are released during this process. Add the strained tomatoes and simmer on low heat. Add about a tablespoon of balsamic (I use white) to make the sauce a little sweeter. Also add salt and pepper to taste.

  4. Cut the bell bell pepper into coarse pieces and place in the sauce.

  5. Wok the spinach or defrost it in a pan.

  6. When the bell bell pepper is soft then puree the sauce. After this add the spinach and stir well, taste to see if the sauce is to your liking.

  7. Take a baking dish and add half of the sauce into it. To the other half of the sauce, add the bulgur and stir well. Taste to see if it is to your liking.

  8. Wash the zucchini and eggplant and cut them into thin slices with a knife or cheese knife. Make sure the slices are not too thin or they will tear.

  9. Lightly spray the slices with olive oil and grill them in a grill pan alternately until nicely cooked.

  10. Now make rolls by placing some of the bulgur mixture in the vegetable slices each time and rolling them up. Place them nicely in the baking dish on top of the sauce.

  11. Grate some parmesan cheese on top and some basil leaves. Then place in the oven for 12 minutes.



Cannelloni of Eggplant and Zucchini
Cannelloni of Eggplant and Zucchini
Cannelloni of Eggplant and Zucchini
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