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Recipe: canelone fit of eggplant and funghi

Recipe: canelone fit of eggplant and funghi

Here the traditional pasta is replaced by the eggplant, which is stuffed, leaving the dish very tasty. Here's how to prepare the recipe from the culinary artist Malu Nubo from the site Nutra Health in the Kitchen.

Ingredients

  • 1 large eggplant
  • 200 g fresh ricotta or tofu
  • 3 tablespoons light curry or soft tofu
  • 200 g funghi

How to make

Cut the eggplant into slices. Heat a nonstick pan and sauté olive oil, add salt and pepper in it, then place the eggplant, brown on both sides. Repeat the operation on all slices. In the same pan saute the funghi with a bit of shoyu light reserve. In a platter mix the ricotta, curd and funghi, set the salt and pepper to taste. Serve next

Yield

6 servings.


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