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eggplant cannelloni with chicken
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
50 min(s)
5 servings
Gastão2023
@gastaofitness- Ingredients
- Recipe
- 1/2 cup (tea) of olive oil25 thin slices of eggplant horizontallySalt and fresh basil to taste100g grated Parmesan cheese1 tablespoon
- In a skillet over medium heat, heat the oil and brown the eggplant slices on both sides. Season with salt and let cool. For the sauce, in a pan over medium heat, heat the oil and fry the onion and garlic for 3 minutes. Add the tomato, salt, pepper and cook for 3 minutes, after boiling. Reserve. Heat the oil in a pan over medium heat and fry the onion and garlic for 2 minutes. Add the chicken, corn, peas, tomato and sauté for 5 minutes. Add the catupiry lahhatsal, parsley and let it cool.
- On each eggplant slice, place a portion of the stuffing and roll up like swiss rolls. Place in a refractory and cover with the heated sauce. Sprinkle with Parmesan and serve garnished with basil.
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