Eggplant cannelloni recipe

5 from 1 vote

A Paleo version of cannelloni, an Italian pasta dish. This recipe has an even richer flavor than noodles, and without all the wheat.

Course Appetizer

Cuisine Italian

Keyword cannelloni, eggplant

Prep Time 30

Cook Time 35

Total Time 1 5

Servings people

Calories 533kcal

Cost 12

Preheat your oven to 400 F.
In a large skillet over medium heat, warm 1 tbsp. of olive oil and sauté the ground beef with half the shallots, half the garlic, the rosemary, and the oregano. Cook until the meat is evenly browned. Season to taste, and set aside.
1 lb. ground beef or veal, 4 shallots, 4 garlic cloves, 1 tsp. fresh rosemary, 1 tsp. fresh oregano, 4 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
In a saucepan placed over medium-low heat, warm 1 tbsp. of olive oil and sauté the remaining shallots and garlic until the shallots are soft.
Add the tomato sauce to the shallot and garlic, combine well and let simmer for 10-15 minutes.
2 cups of tomato sauce
While the sauce simmers, place the eggplant on a roasting pan and coat it with olive oil on each side. Roast in the oven for 10 minutes, then let cool for 5 minutes.
2 eggplants
Once the eggplant slices are cool, place the meat mixture at the edge of each slice of eggplant and roll the eggplant around the meat. Place the cannelloni in a roasting pot, and cover it with tomato sauce.
Place in the oven and cook for another 15 minutes. Serve and enjoy.