Lentil and Aubergine Canneloni
Tips
Delicious served with a fresh rocket and tomato salad!
For a healthier topping you can skip the oil and breadcrumbs and only add the cheese.
Cut down on cooking time by using baby marrow ribbons instead of aubergine. They don’t need precooking and you can simply roll them up with the cooked lentil ragu and follow the recipe as is from there.
Perfect for meal prep for singles or couples – leave to cool and divide into portion sized fridge safe bowls (that seal tightly). If stored correctly it will last in the fridge for 3 days or freeze in portions.
Love moussaka but don’t love the meat? Well, then this is the perfect solution for you (even meat lovers will love this one…). Serve with a warm loaf of bread and a crunchy salad) or enjoy as is).
Feeds
4Person
Preparation time
60Min.
intermediate
Ingredients
- 3 large aubergines, sliced thinly (between 5 mm and 1 cm) lengthways
- ¼ cup sunflower oil (or olive oil) for frying
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups cooked lentils of your choice *important - they shouldn't be overcooked and mushy you can also use 2 cans (make sure they are well rinsed and drained)
- 3 ml (½ tsp) cinnamon
- 5 ml (1 tsp) dried oregano
- 1 sachet (48 g) Knorr Savoury Mince Dry Cook-In-Sauce
- 250 ml (1 cup) water
- 125 ml (½ cup) breadcrumbs
- 30 ml (2 Tbsp) olive oil or any other vegetable oil
- 100 g (about 1 cup) grated mature cheddar
Preparation method
Nutrition
- Nut Free
- Vegetarian
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