Eggplant cannelloni for diet with Thermomix

(4 votes, average: 3.25 out of 5)

17 June, 2022

Eggplant cannelloni for diet with Thermomix

To continue detoxifying our body from the excesses of summer, we will share another recipe with an exquisite flavor but low calories. Aubergine cannelloni for diet with Thermomix. This recipe calls for cannelloni

eggplant cannelloni with thermomix

The eggplant In addition to being a versatile vegetable, since its neutral flavor and soft texture intensely absorbs the flavors with which it is combined, it is also an antioxidant, because it improves cell activity; diuretic because it stimulates renal and purifying activity thanks to the amount of fiber it provides.

So put on your apron, call your guests, and get cooking!

Eggplant cannelloni for diet with Thermomix

People

Cooking time:

30 minutes

Total Time

30 minutes

Kitchen

Spanish

Category:

1 thermomix dishes Diet recipes with Thermomix

Ingredients of aubergine cannelloni for diet with Thermomix

1 smooth and shiny eggplant
500 grams of water
1 egg
2 cans of tuna natural or in oil
Fried tomato in olive oil without sugar to cover the cannelloni
Low-calorie cheese for gratin
Salt, pepper and ground oregano to taste
Olive oil

Preparation of aubergine cannelloni for diet with Thermomix

You can cook the egg in the glass of the thermomix, to do this place water, the basket in its position and the egg, close the glass and program.
15 minutes / Varoma temperature / Speed 1
Meanwhile, cut the aubergine slices with the help of a mandoline (12 or 13 slices come out of a large aubergine) and seal them on a griddle with a little salt and a tablespoon of olive oil.
Preheat the oven to 200°C
Once the egg is cooked, carefully remove the shell, let cool and reserve for later.
Back in the Thermomix bowl, add the content of the 2 cans of tuna, the boiled egg and a couple of tablespoons of fried tomato, program.
5 seconds / Speed 5
With the help of the spatula, place the mixture inside a pastry bag to be able to fill each slice of aubergine and thus form the cannelloni.
With the sleeve, place the filling across the width of the sealed aubergine sheet and roll up. Place each roll carefully in an ovenproof refractory, leaving the closure facing down so that they do not disassemble (you can close with the help of a toothpick but it is not necessary if you place them properly).
Once placed in the refractory place the fried tomatoes generously on top of each roll and then sprinkle or place a slice of the cheese of your choice to gratin.
To finish add a pinch of salt, sprinkle pepper and oregano to your liking.
Bake for 30 minutes or until the cheese is au gratin, well browned.