You will eat super healthy and delicious with this recipe of eggplant cannelloni filled with tuna, since they are low in carbohydrates and high in protein.
This dish is a good option to surprise someone with a special dinner. To prepare them, you can substitute the eggplant for Italian pumpkin and don't forget to grill them in the oven with mozzarella cheese and the touch of tomato puree with chile, which gives them a lot of flavor.
- 5 eggplants
- 4 cups of water
- Salt, to deflate
- 1 tablespoon of vegetable oil
- 1/2 cups onion, finely chopped
- 1 tablespoon of garlic, finely chopped
- 1 cup Del Fuerte® Chilpotle Tomato Puree, 210 grams
- 2 tablespoons of Serrano chili
- 1 teaspoon of oregano
- 2 cups of canned tuna
- 1 cup Flavored Tomato Puree® Del Fuerte
- 1 cup mozzarella cheese
- Basil, for decoration
- Salad, to accompany
Cuts thin sheets of eggplant and reserve. In a bowl add the eggplants, water and salt to deflate. Let it rest for 30 minutes.
In a frying pan with oil fry the onion and garlic, add the tomato puree with chili, the tuna, the serrano chili, the oregano, salt and pepper and cook for 15 minutes. Cool down.
On a board fill the eggplant slices with the tuna and form rolls.
In a frying pan, pour the seasoned tomato puree, place the eggplant cannelloni, add the mozzarella cheese, oregano and bake until the cheese is gratinated.
Decorate with basil and serve with salad.
Decorate with oregano and accompany with rice.
You can substitute the eggplant with Italian pumpkin.