Israeli ‘Pasta Free’ Stuffed Cannelloni

It is our tradition to eat a light meal on Thursday evening since I we prepare a rather heavy multi-course Shabbat dinner for Friday night.  I’m not really a fan of the 3 P’s – pasta, pizza or potatoes so I’m always on the lookout for something that is both tasty and satisfying.

Why not eggplant?

Eggplant, or Chatzil (חציל) as it is called here in Israel, is a vegetable long prized for its unique taste and texture. It is an extremely versatile vegetable that can be enjoyed hot, cold, and in dairy or meat dishes.  I just love it prepared in any way.

This purple beauty is a good source of fiber and full of amazing vitamins such B1, B3 and B6, manganese, vitamin K and potassium.  It has wonderful heart health properties and is a super antioxidant.  No wonder it is used so much here in Israel.

I was so excited when I spotted RICOTTA in the grocery store in Israel for the first time, that I had to make this Israeli take on ‘noodle and gluten free’ stuffed cannelloni.

Ingredients:

• 1 medium eggplant
• 3 tablespoon Galilee Green Olive Oil
• 1 egg
• 1 cup ricotta cheese
• 3 tablespoons grated Parmesan cheese
• Zest from one lemon
• 2 tablespoons finely chopped basil, baby spinach or parsley
• ½ teaspoon salt
• ½ teaspoon pepper
• 1.5 cups marinara sauce – I used a spicy sauce
• 4 slices of mozzarella cheese

Directions:

1. Pre-heat the oven to 425F/225C
2. Cut the eggplant into 8 lengthwise slices about ½ inch thick
3. Lay on a baking dish and drizzle both sides with olive oil, salt and pepper
4. Bake for 15 minutes
5. While the eggplant is baking mix together the cheeses, egg, zest and herbs
6. Add salt and pepper to taste
7. Pour ½ cup of the marinara sauce in a deep rectangular baking dish
8. Take out the roasted eggplant and place one heaping cheese mixture at the edge of the eggplant and roll the eggplant
9. Place rolled eggplant on top of the sauce and repeat with the rest of the eggplant and cheese mixture
10. Pour remaining marinara sauce over the eggplant rolls
11. Cut the mozzarella cheese slices in half and fold over once and then place  it on each eggplant roll
12. Bake again on 400F/200C for 25-30

This dish tastes so rich and is lovely with a fresh Israeli salad.

By the way, if you really prefer pizza, here’s the eggplant gluten free version!

ENJOY!!

Even Italian recipes taste better with
Galilee Green Extra Virgin Olive Oil

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