Spinach And Eggplant Cannelloni With Tomato Salad - cooking recipe

Ingredients

2 None large eggplants
None None cooking oil spray
3/4 lb frozen spinach, thawed, excess liquid drained
1 cup low-fat ricotta cheese
2 tbsp light sour cream
1 clove garlic, crushed
3 None medium ripe tomatoes, finely chopped
1/4 cup pitted black olives, chopped
2 tbsp capers, drained
1 oz chopped fresh flat-leaf parsley
2 oz Parmesan cheese, grated

Preparation

Trim each eggplant into a rectangle and cut lengthwise into 6 slices. Spray with cooking oil. Heat a large frying pan over medium heat and cook eggplant, in batches, for 2 mins each side or until golden and tender. Transfer to a plate.
For the filling, combine spinach, ricotta, sour cream and garlic in a medium saucepan. Cook over low heat, stirring, for 3-4 mins or until hot. Allow to cool slightly.
Preheat oven to 375\u00b0F. Spoon 2 tbsp ricotta mixture along shortest edge of eggplant and roll up to enclose. Place in a baking dish and cover with foil. Bake for 10 mins, or until heated through.
Meanwhile, for the salad, combine the tomatoes, olives, capers and parsley in a bowl. Place eggplant on plates and top with the salad and cheese to serve.