Open Eggplant Cannelloni with Citrusy Ricotta, Tomato Lentils and Almond Crunch

Name: Open Eggplant Cannelloni with Citrusy Ricotta, Tomato Lentils and Almond Crunch
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: about 1.75 lb large eggplants; 4 tbsp olive oil; 1 1/2 tsp salt; 3/4 tsp black pepper; 9 oz ricotta cheese; 1/2 cup grated Parmesan cheese; 1 whole lemon; 3 cloves garlic; about 2 cups cooked brown lentils; 1 medium yellow onion; 14 oz crushed tomatoes; 1 tbsp tomato paste; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/3 cup sliced almonds; 1/4 cup breadcrumbs; 1/4 cup fresh parsley; 2 tbsp fresh basil; 1 tsp honey; 1/2 cup water

An original vegetarian recipe featuring roasted eggplant sheets folded around lemony ricotta, served over tomato-braised lentils and finished with toasted almonds and fresh herbs. Comforting, elegant, and ideal for a special meal without being overly complicated.

25 minPrep

45 minCook

70 minTotal

4Servings

VegetarianHigh Protein

Ingredients

Adjust servings

2 approx. 800 g large eggplants (cut a lo largo thinly sliced of 1 cm)
4 60 ml olive oil (divided)
1 1/2 7 g salt (or to taste, divided)
3/4 1.5 g black pepper (divided)
250 250 g ricotta cheese (whole or parcial descremada)
40 40 g grated Parmesan cheese (more a poco extra optional for servir)
1 1 unit lemon (zest fina and 2 tbsp/30 ml of juice)
3 3 cloves garlic (2 chopped and 1 grated or muy chopped)
400 400 g cooked brown lentils (escurridas si son of conserva)
1 150 g yellow onion (chopped fina)
400 400 g crushed tomatoes (en lata or casero)
1 15 g tomato paste
1 1 g dried oregano
1/2 1 g smoked paprika
35 35 g sliced almonds
30 30 g breadcrumbs (preferiblemente panko or pan grated grueso)
10 10 g fresh parsley (chopped)
8 8 g fresh basil (chopped or rasgada)
1 5 ml honey (optional, for equilibrar the sauce)
120 120 ml water (for ajustar the sauce)

Nutrition facts

per serving

420 kcal

Calories

19 g

Protein

31 g

Carbs

25 g

Fat

11 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat the oven to 220 °C / 425 °F. Arrange the eggplant slices on two baking trays, brush them with 2 tablespoons (30 ml) olive oil, and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
2
Roast the eggplant for 20 to 25 minutes at 220 °C / 425 °F, flipping halfway through, until tender and browned around the edges. Set aside.
3
Meanwhile, make the filling: in a bowl combine the ricotta, Parmesan, lemon zest, 2 tablespoons (30 ml) lemon juice, 1 grated garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until thick and creamy, then set aside.
4
For the lentils, heat 1 tablespoon (15 ml) olive oil in a wide skillet or saucepan over medium heat. Add the onion and cook for 5 to 6 minutes until softened. Stir in 2 chopped garlic cloves and cook for 30 seconds more.
5
Add the tomato paste, dried oregano, and smoked paprika. Cook for 1 minute, stirring. Add the crushed tomatoes, water, cooked lentils, and optional honey. Simmer over medium-low heat for 12 to 15 minutes until the sauce thickens. Adjust with the remaining salt and pepper.
6
In a small skillet, heat the remaining 1 tablespoon (15 ml) olive oil over medium heat. Add the sliced almonds and breadcrumbs. Toast for 2 to 4 minutes, stirring constantly, until golden. Remove from the heat and mix with half of the parsley.
7
To assemble, place a generous spoonful of ricotta filling onto each eggplant slice and fold it into an open cannelloni shape or broad roll. If any slice is very long, cut it and make two smaller portions.
8
Spread the tomato lentils on a serving platter or individual plates. Arrange the open eggplant cannelloni on top. Finish with the almond-breadcrumb crunch, basil, the remaining parsley, and a little extra Parmesan if desired.
9
Serve hot or warm. If you need to reheat before serving, bake the assembled dish for 8 minutes at 180 °C / 350 °F so everything warms through without drying out.

Chef tips

For a cleaner presentation, lightly salt the eggplant slices for 10 minutes before roasting and pat them dry. Add the crunchy topping at the end so it stays crisp.

Substitutions

You can replace the almonds with sunflower seeds if you need to avoid tree nuts. Parmesan can be swapped for a similar vegetarian hard cheese. If you do not have brown lentils, use cooked green lentils instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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