Summer Special: Eggplant Cannelloni 


By Gina Seligsohn

Picture yourself perched on a balcony in the Amalfi, sipping Aperol & tucking into Gina’s healthy take on your fave Italian classic. We promise you, this dish is so satisfying you won’t miss pasta one bit. Divorare.

Serves 4 as a main, 6 as a side

– 3 eggplants 

– 800g crushed/ diced tomato tin (I like to use both for some variation in texture)

– 1 brown onion

– Drizzle of olive oil

– 500g ricotta

– 500g fresh or frozen spinach (I use frozen – it has double the fibre, folate and iron) 

– 1 egg

– 1/2 cup cheese of choice 


1. Preheat the oven to 180 degrees

For the eggplant:

Slice the eggplant lengthwise (about 1cm thick), spread on tray, drizzle with olive oil, salt and pepper and cook in oven for 30 minutes, turning upside down half way until soft 

For the sauce:

1. Fry the onion until golden 

2. Add crushed/ diced tomato and simmer 

For the filling:

Combine ricotta, egg and spinach 

Put it together:

1. Place a tbsp of the filling on the eggplant and roll into cylinder like shapes

2. Spread a dish with 1/2 the sauce, top with eggplant rolls, and top with remaining sauce

3. Top with your favourite cheese (I love parmesan for this one) and bake for 45 mins 

Eat up Chica’s! With love, Gina @ginalianutrition