Eggplant Cannelloni with Chicken and Katupiry

Learn how to make this eggplant cannelloni with chicken with the recipe of Catupiry®, which is delicious and easy and useful. Plus, it’s a great recipe for a weekday lunch!

While: 50 min

Activities: 5 meals

Bother: Easier

Ingredients for Eggplant Cannelloni with Chicken and Catupiry®

  • 1/2 cup (tea) of olive oil
  • 25 thin slices of eggplant horizontally
  • Salt and fresh basil to taste
  • 100 g grated Parmesan cheese

Filling

  • 2 tablespoons of oil
  • 1/2 chopped onion
  • 2 minced garlic cloves
  • 1 cooked and shredded chicken breast
  • 1/2 can of drained green corn
  • 1/2 can of drained peas
  • 2 chopped tomatoes
  • 2 cups (tea) of Catupiry®
  • Salt and chopped parsley to taste

soup

  • 2 tablespoons of oil
  • 1/2 chopped onion
  • 2 minced garlic cloves
  • 1 can of diced tomatoes
  • Salt and black pepper to taste

Preparation mode

In a pan over medium heat, heat the oil and brown the eggplant slices on both sides. Sprinkle with salt and let cool. For the sauce, in a pan with medium heat, heat the oil and fry the onion and garlic for 3 minutes. Add the tomatoes, salt and pepper and cook for 3 minutes, after boiling. Reserve

Put oil in a pan on medium heat and fry onion and garlic for 2 minutes. Add chicken, corn, peas, tomatoes and sauté for 5 minutes. Add Catupiry®, salt, parsley and let it cool.

On each piece of eggplant, put a piece of food and roll up like swiss rolls. Place in a refractory and cover with hot sauce. Sprinkle with Parmesan and serve garnished with basil.

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